Campylobacter Outbreak Response in San Diego County

How San Diego Health Authorities Track & Respond to Campylobacter

The San Diego County DEHQ works alongside the California Department of Public Health (CDPH) and CDC to identify Campylobacter cases through laboratory reporting and epidemiological investigation. When clusters are detected, investigators interview affected individuals to identify common food sources, restaurants, suppliers, and preparation practices. The County issues public health alerts through official channels, including its website and local news partnerships, and coordinates recalls with the FDA and FSIS when contaminated products are identified. Real-time monitoring platforms like Panko Alerts aggregate these official notifications so residents can receive immediate warnings without manually checking multiple agency websites.

Primary Sources: Raw Poultry, Unpasteurized Milk & Cross-Contamination

Campylobacter jejuni and C. coli naturally colonize the intestines of poultry—especially chicken and turkey—and contaminate meat during processing if feces contact the carcass. Raw or undercooked poultry is the leading source of foodborne Campylobacter infections nationwide. Unpasteurized milk and dairy products pose a secondary risk, as the pathogen survives in raw milk and can multiply if products are stored improperly. Cross-contamination occurs when raw poultry juices contact ready-to-eat foods, cutting boards, or hands; this is the mechanism behind many home and foodservice outbreaks. San Diego's warm climate and year-round outdoor dining can increase risk if proper food handling practices aren't followed.

How San Diego Residents Can Stay Informed About Active Outbreaks

Register for notifications from the San Diego County DEHQ website (sddcp.org) and the California Foodborne Illness Investigation System (CaliFIS) to receive outbreak alerts directly. Subscribe to Panko Alerts, which monitors 25+ government sources including FDA, FSIS, CDC, and the San Diego County health department, delivering real-time notifications of Campylobacter cases and recalls specific to your area. Follow safe food handling practices: cook poultry to 165°F internally, avoid raw milk, sanitize surfaces and utensils after handling raw meat, and keep raw poultry separate from produce and ready-to-eat foods. During an active outbreak, follow official guidance on affected products and report suspected foodborne illness to the County at (858) 694-2900.

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