Most illnesses associated with Campylobacter infection are sporadic. Therefore, contamination of foods by raw chicken is an efficient mechanism for transmission of this organism. Restaurants provide opportunities for outbreaks of foodborne disease because large quantities of different foods are handled in the same kitchen. Failure to wash hands, utensils, or countertops can lead to contamination of foods that will not be cooked. The food handler involved in this outbreak had not received training in food safety.
Laws mandating certification of food-service employees differ by state.
States can reduce the risk for foodborne illness in restaurants by ensuring that restaurant employees receive training in food safety. Epidemiology of Campylobacter jejuni infections in the United States and other industrial nations. Association between Campylobacter infection and Gullain-Barre syndrome. Food Safety and Inspection Service. Nationwide broiler chicken microbiologic baseline data collection program, 1994-1995.