Campylobacteriosis

7,622 cases in 2024 — near the 5-year baseline of ~16,345.

What is it?

Campylobacteriosis is caused by Campylobacter bacteria (most commonly C. jejuni) and is the most frequently reported bacterial foodborne illness in New York State, with 7,622 cases in 2024. Most cases are isolated and not part of outbreaks. A rare complication is Guillain-Barré syndrome, a form of temporary paralysis.

How it spreads

Primarily from handling or eating undercooked poultry. Also from unpasteurized milk or juice, contaminated water, and contact with infected animals — especially puppies and kittens with diarrhea. Does not spread easily from person-to-person.

Symptoms

Diarrhea (sometimes bloody), abdominal cramping, fever, and nausea beginning 2–5 days after exposure. Most illness lasts about one week and resolves without treatment in healthy individuals.

Who is at risk?

Anyone who handles or eats undercooked poultry. Very young children, elderly adults, and immunocompromised individuals are at risk for more severe illness.

What you can do

Based on NYSDOH annual communicable disease report. Threat level reflects 2024 case counts compared to the 5-year baseline.