Campylobacteriosis, Eastern Townships, Québec

Abstract

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 Québec. Substantial regional and seasonal variations in campylobacteriosis were not correlated with Campylobacter in chickens and suggested environmental sources of infection, such as drinking water.