Campylobacteriosis, Eastern Townships, Québec
Sophie Michaud, Suzanne Ménard, Robert D. Arbeit
Emerging Infectious Diseases · 2004
doi:10.3201/eid1010.040228 (opens in a new tab)
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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.
Abstract licence: CC BY
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