Foodborne Infection Rates for Vibrio and Campylobacter Rising

When analyzing the foodborne infections from 2012 and comparing them from the period of 2006 to 2008, researchers found out and published in a report that Vibrio and Campylobacter bacteria prevalence rates have risen significantly. The instances of these germ-based infections have become more ubiquitous as time passed by. Furthermore, they found infection rates from Yersinia, Shiga toxin that produces Escherichia coli (STEC) O157, Shigella, Salmonella, Listeria, and Cryptosporidium have remained virtually unchanged. Campylobacter is linked with several types of food, which includes contaminated water, raw milk, and poultry produce. As for Vibrio, it's mostly linked to the consumption of raw shellfish.

