@article{Hoffmann:309617,
      recid = {309617},
      author = {Hoffmann, Sandra and Ashton, Lydia and Todd, Jessica E.  and Ahn, Jae-Wan and Berck, Peter },
      title = {Attributing U.S. Campylobacteriosis Cases to Food Sources,  Season, and Temperature},
      address = {2021-02-16},
      number = {1962-2021-749},
      series = {ERR-284},
      pages = {56},
      month = {Feb},
      year = {2021},
      abstract = {This paper presents a new approach to estimating the  relationship between consumption of specific foods and  foodborne illness in the United States. We apply this  approach to the case of foodborne sporadic  campylobacteriosis illness. Most foodborne illness is  sporadic and not part of a widespread outbreak. Foodborne  Campylobacter infections are widely thought to be linked to  chicken and are highly seasonal, primarily driven by  temperature. We find that chicken purchased for consumption  at home is not associated with sporadic Campylobacter  infection in the United States, while ground beef and  berries purchased for consumption at home are. The  association between seasonality and the rate of  Campylobacter infections is stronger than the association  with temperature.},
      url = {http://ageconsearch.umn.edu/record/309617},
      doi = {https://doi.org/10.22004/ag.econ.309617},
}