Share of foodborne Campylobacter illnesses by food category U.S. 2018

For the year 2018, nearly 3 in 5 cases of foodborne Campylobacter were cause by chicken. Around 8.3 percent of cases of Campylobacter were the result of eating turkey. This statistic shows the percentage of foodborne Campylobacter illnesses in the United States that were attributed to specific food categories for the year 2018.

Percentage of foodborne Campylobacter illnesses in the United States attributed to specific food categories in 2018

Characteristic	Percentage of Campylobacter cases
Chicken	58.3%
Other Seafood	10.7%
Turkey	8.3%
Other Meat/Poultry	7%
Beef	3.5%
Fruits	3.1%
Vegetable Row Crops	2.6%
Seeded vegetables	2.4%
Fish	1.7%
Pork	1.1%
Other Produce	0.7%
Game	0.6%
Oils-Sugars	0.1%

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Release date

December 2020

More information

Region

United States

Survey time period

2018

Supplementary notes

"Foods are categorized using a scheme IFSAC created that classifies foods into 17 categories that closely align with the U.S. food regulatory agencies’ classification needs."

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