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Campylobacter jejuni

Example 1 -- Most outbreaks are small (less than 50 people), but in Bennington, VT a large outbreak involving about 2,000 people occurred while the town was temporarily using an non-chlorinated water source as a water supply.

Example 2 -- In April, 1986, an elementary school child was cultured for bacterial pathogens (due to bloody diarrhea), and C. jejuni was isolated. Food consumption/gastrointestinal illness questionnaires were administered to other students and faculty at the school. In all, 32 of 172 students reported symptoms of diarrhea (100%), cramps (80%), nausea (51%), fever (29%), vomiting (26%), and bloody stools (14%). The food questionnaire clearly implicated milk as the common source, and a dose/response was evident (those drinking more milk were more likely to be ill). Investigation of the dairy supplying the milk showed that they vat pasteurized the milk at 135°F for 25 minutes rather than the required 145°F for 30 minutes. The dairy processed surplus raw milk for the school, and this milk had a high somatic cell count. Cows from the herd supplying the dairy had C. jejuni in their feces. This outbreak points out the variation in symptoms which may occur with campylobacteriosis and the absolute need to adhere to pasteurization time/temperature standards.