Campylobacter in Turkey: San Diego's Outbreak Response

Campylobacter Outbreaks in San Diego: History & Response

The San Diego County DEHQ tracks foodborne illness clusters and coordinates with the California Department of Public Health (CDPH) and CDC when cases exceed expected thresholds. Campylobacter outbreaks in the region have been linked to contaminated poultry at retail locations, restaurants, and home kitchens where cross-contamination or improper cooking occurred. The DEHQ conducts epidemiological investigations, collects samples for culture and testing, and issues public health advisories when necessary. Real-time coordination between local, state, and federal agencies ensures rapid identification and containment of outbreaks affecting the San Diego population.

How San Diego Health Departments Monitor & Alert

San Diego County's DEHQ uses laboratory reporting from clinical cultures and retail surveillance to detect Campylobacter clusters. When cases are confirmed, investigators interview patients about food sources and conduct traceback investigations to identify contaminated products or preparation locations. The CDPH and CDC's FoodCORE (Food Safety Centers for Outbreak Response Enhancement) program support outbreak investigations with genetic sequencing (whole-genome sequencing) to confirm clusters. Public alerts are issued through the DEHQ website, local news media, and health provider networks. Panko Alerts monitors DEHQ advisories, FDA recalls, and CDC outbreak announcements in real-time, delivering notifications directly to your phone so you don't miss critical safety information.

Protect Your Family: Turkey Safety & Prevention Tips

Cook all turkey to an internal temperature of 165°F (74°C) as measured by a food thermometer at the thickest part of the thigh, away from bone. Keep raw turkey separate from other foods, wash hands and surfaces with soap and warm water after handling raw poultry, and avoid rinsing raw turkey (splashing spreads bacteria). Thaw frozen turkey in the refrigerator (not on the counter) and refrigerate cooked turkey within 2 hours of cooking. Campylobacter symptoms (diarrhea, cramping, fever) typically appear 2–5 days after exposure; contact your healthcare provider if you suspect foodborne illness. Subscribe to Panko Alerts to receive real-time notifications about Campylobacter recalls and San Diego health advisories—stay ahead of outbreaks before they spread.

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