title: Campylobacteriosis, Eastern Townships, Quebec.
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 Quebec. Substantial regional and seasonal variations in campylobacteriosis were not correlated with campylobacter in chickens and suggested environmental sources of infection, such as drinking water.
authors.affiliation: Department of Microbiology and Infectious Diseases, Faculté de Médecine de l'Université de Sherbrooke, Québec J1H 5N4, Canada. Sophie.Michaud@USherbrooke.ca
authors.forename: Sophie
authors.initials: S
authors.lastname: Michaud
authors.forename: Suzanne
authors.initials: S
authors.lastname: Ménard
authors.forename: Robert D
authors.initials: RD
authors.lastname: Arbeit
mesh_terms: D000293:Adolescent; D000328:Adult; D000368:Aged; D000369:Aged, 80 and over; D000818:Animals; D002167:Campylobacter / Q000302:isolation & purification; D002169:Campylobacter Infections / Q000453:epidemiology*; D016022:Case-Control Studies; D002645:Chickens / Q000382:microbiology; D002648:Child; D002675:Child, Preschool; D004196:Disease Outbreaks; D005260:Female; D005516:Food Microbiology; D006801:Humans; D007223:Infant; D007231:Infant, Newborn; D008297:Male; D008460:Meat / Q000382:microbiology; D011792:Quebec / Q000453:epidemiology; D012307:Risk Factors; D012621:Seasons; D013997:Time Factors; D014422:Turkeys / Q000382:microbiology