Editing Campylobacter (section)

=== United States ===
''Campylobacter'' infections increased 14% in the United States in 2012 compared to the rate from 2006 to 2008.  This represents the highest reported number of infections since calendar year 2000.<ref name="CDC41813">{{cite news|title=Infections from some foodborne germs increased, while others remained unchanged in 2012|url=https://www.cdc.gov/media/releases/2013/p0418-foodborne-germs.html|access-date=April 19, 2013|newspaper=Centers for Disease Control|date=April 18, 2013}}</ref>

High prevalence of ''Campylobacter'' (40% or more) has been reported in raw chicken meat in regional retail stores in the US, which remained steady from 2005 through 2011.<ref>{{cite journal | vauthors = Williams A, Oyarzabal OA | title = Prevalence of Campylobacter spp. in skinless, boneless retail broiler meat from 2005 through 2011 in Alabama, USA | journal = BMC Microbiology | volume = 12 | pages = 184 | date = August 2012 | pmid = 22920043 | pmc = 3490988 | doi = 10.1186/1471-2180-12-184 }}</ref> The last [[USDA]] quarterly progress report on ''Salmonella'' and ''Campylobacter'' testing of meat and poultry, for July–September 2014, showed a low prevalence of ''Campylobacter'' spp. in ground chicken meat, but a larger prevalence (20%) in [[Mechanically separated meat|mechanically separated chicken meat]] (which is sold only for further processing).<ref>{{cite web |url=http://www.fsis.usda.gov/wps/portal/fsis/topics/data-collection-and-reports/microbiology/quarterly-reports-salmonella/q3-cy2014/q3-cy-2014 |title=Quarterly Progress Report on Salmonella and Campylobacter|department=Testing of Selected Raw Meat and Poultry Products: Preliminary Results, July 2014 to September 2014 |date=2015-04-24|publisher=[[United States Department of Agriculture]]|website=[[Food Safety and Inspection Service]]}}</ref>