Campylobacteriosis, Eastern Townships, Québec

Independent risk factors for campylobacteriosis (eating raw, rare, or undercooked poultry; consuming raw milk or raw milk products; and eating chicken or turkey in a commercial establishment) account for <50% of cases in Qubec. Substantial regional and seasonal variations in campylobacteriosis were not correlated with Campylobacter in chickens and suggested environmental sources of infection, such as drinking water. P ublished case-control studies provide conflicting results regarding the risk factors for sporadic campylobacteriosis. Poultry is commonly considered the principal source, and in some studies, was implicated in 50% to 70% of endemic cases (1,2). Campylobacter have been frequently cultured from poultry during processing (47%-82%) and retail distribution (23%-62%) (3-6). However, some studies observed no significant risk associated with eating chicken We describe a prospective case-control study of domestically acquired Campylobacter infections combined with a prevalence study of Campylobacter spp. in whole retail chickens purchased in the Eastern Townships, Qubec.