Campylobacter in Chicken: NYC Consumer Safety Guide

Campylobacter Outbreaks & NYC Health Department Response

The New York City Department of Health and Mental Hygiene (DOHMH) monitors Campylobacter cases through mandatory reporting requirements and collaborates with the CDC and New York State Department of Health on outbreak investigations. Campylobacter contamination in raw chicken is widespread—the CDC estimates that 20–100% of raw poultry at retail contains the pathogen. DOHMH conducts environmental sampling at food service establishments and retail facilities when outbreak clusters emerge, and issues public health advisories through its official channels. The agency enforces safe handling standards and educates food handlers on proper cooking temperatures (165°F for chicken) to eliminate the pathogen.

How to Prevent Campylobacter Infection at Home

Cook all chicken to an internal temperature of 165°F, verified with a food thermometer at the thickest part (not touching bone). Prevent cross-contamination by using separate cutting boards, utensils, and plates for raw poultry, and wash your hands, surfaces, and utensils thoroughly with soap and warm water after handling raw chicken—avoid rinsing raw chicken, as splashing spreads bacteria. Store raw chicken on the lowest shelf of your refrigerator to prevent drips onto other foods, and keep it at 40°F or below. High-risk individuals (young children, elderly people, and immunocompromised persons) should take extra care and avoid undercooked poultry entirely.

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