@article{ajphr2013115,
author={{Papadopoulos, Andrew and Vellekoop, Emily and Young, Ian and Pham, Mai and Britten, Nicole},
title={Using Risk Factor Weighting to Target and Create Effective Public Health Policy for Campylobacteriosis Prevention in Ontario, Canada},
journal={American Journal of Public Health Research},
volume={1},
number={1},
pages={32--37},
year={2013},
url={http://pubs.sciepub.com/ajphr/1/1/5},
issn={2327-6703},
abstract={Campylobacter is one of the major causes of foodborne illness globally, making prevention of Campylobacter infections a significant public health concern. Factors such as under-reporting and the low dose required to cause illness make surveillance and control of food-acquired campylobacteriosis challenging. A literature review was conducted to identify articles that included relevant information about the causes of foodborne illness, transmission of Campylobacter, specific risk factors associated with food-acquired Campylobacter infection and reported numbers of cases of Campylobacter. The majority of studies determine that specific demographic groups are at a higher risk for contracting foodborne illness, with age, gender and location being the most significant factors. Food-acquired campylobacteriosis accounts for up 74 to 85% of total cases, with poultry being the number one contributing vehicle. Location of food-acquired Campylobacter infection differs between countries. In Ontario, the majority of food-acquired campylobacteriosis cases are attributed to food prepared in the home. A risk factor diagram shows the source of Campylobacter organisms and the locations where people are exposed. It then shows causes of food-acquired Campylobacter infection, dividing them into human and non-human factors. Human factors are the major contributing causes of Campylobacter infection in people. Targeted policies should be developed which target these factors and address the specific groups that are at a higher risk for foodborne illness. Policy initiatives that focus on consumer level human factors will have the greatest impact on campylobacteriosis prevention. Further research needs to be conducted to determine the proportion of foodborne illness which can be attributed to specific risk factors and why consumers and food handlers do not follow proper procedures for minimizing exposure to Campylobacter organism. Targeted policies can provide a more cost-effective way to help prevent further cases of Campylobacter infection as well as improve disease surveillance.},
doi={10.12691/ajphr-1-1-5}
publisher={Science and Education Publishing}
}