Campylobacteriosis is a bacterial disease usually transmitted through raw or undercooked foods of animal origin or foods cross-contaminated by animal products or feces. It can also be transmitted by untreated or contaminated water or person-to-person. In Indiana, the following risk factors are the most common: contact with domestic animals (pets), chicken consumption within five days prior to illness, contact with someone with similar symptoms, travel outside of Indiana, contact with untreated water, and contact with livestock.

There were 505 cases of campylobacteriosis reported in Indiana in 2001, with a rate of 8.3 cases per 100,000 population. This represents a decrease from 2000 (Figure Cam1). Incidence of disease was greatest during the summer months, as shown in Figure Cam2.  This seasonal variation has been typical for campylobacteriosis in previous years.

Of those counties that reported 5 or more cases, Franklin County had the highest incidence rate (31.6), followed by Orange (31.1), Boone (19.5), and Daviess (16.8) (Figure Cam4).  The number of reported cases for Indiana counties can be found in Table Cam1.

There were no outbreaks of campylobacteriosis reported in Indiana in 2001.