Campylobacter is one of the most common causes of food poisoning in the U.S., causing an estimated 1.5 million illnesses a year, according to the CDC. While the CDC tracks about 20 cases per every 100,000 people annually, these numbers are likely underestimated because so many cases are undiagnosed. Symptoms include typical food poisoning symptoms: diarrhea, vomiting, nausea, fever and stomach cramps.
The most common way to contract this bacteria is eating raw or undercooked poultry or eating something that had contact with raw or undercooked poultry, such as uncooked vegetables chopped on the same surface as raw chicken. Other potential sources include seafood, meat, produce, contact with animals, and drinking untreated water. Two of the most recent outbreaks in the U.S., for example, involved pet store puppies, and a 2012 outbreak was linked to a muddy long-distance obstacle race.
Most people recover without serious problems from Campylobacter infections, but it can be life-threatening in those with compromised immune systems, such as individuals with HIV, undergoing chemotherapy or with certain blood disorders.