Campylobacteriosis is an infectious disease caused by bacteria of the genus Campylobacter. Most people who become ill with campylobacteriosis get diarrhea, cramping, abdominal pain, and fever within two to five days after exposure to the organism. There are about 14 cases for every 100,000 people in the population, however campylobacteriosis is estimated to affect 1.3 million people every year. Most cases of campylobacteriosis are associated with eating raw or undercooked poultry meat or from cross-contamination of other foods by these items. Outbreaks of Campylobacter have most often been associated with unpasteurized dairy products, contaminated water, poultry, and produce. Animals can also be infected, and some people get infected from contact with the stool of an ill dog or cat

Dr. Pogreba-Brown investigates Campylobacter infection, conducts routine surveillance of campylobacteriosis for the Maricopa County Department of Public Health through the SAFER team, and is interested in the long-term outcomes of campylobacteriosis.


Pogreba-Brown K, Austhof E, Armstrong A, Schaefer K, Villa Zapata L, McClelland JD, Batz MB,  Kuecken M, Riddle M, Porter CK, and Bazaco MB.  Chronic Gastrointestinal and Joint-Related Sequelae Associated with Common Foodborne Illnesses: A Scoping Review. Foodborne Pathogens and Disease. Oct 7, 2019.


Pogreba-Brown K, O’Connor P, Matthews J, Barrett E and Bell M.  Case-Case Analysis of Campylobacter and Salmonella to determine differences in risk factors for use in outbreak investigations. Epidemiology and Infection. 2018. 1-6. DOI: 10.1017/S095026881800220


Barrett E, Carr D., Bell M and Pogreba-Brown, K. Pilot Study of Long-Term Sequelae following a Campylobacteriosis Infection. Pilot and Feasibility Studies. 2018. 4;142.DOI:


Pogreba-Brown K and Barrett E. Campylobacter and Ethnicity - A Case-case Analysis to Determine Differences in Disease Presentation and Risk Factors. Foodborne Pathogens and Disease. 2018. 15(5):277-284. DOI: