May organically farmed animals pose a risk for Campylobacter infections in humans?

Organic farming of meat producing poultry like broilers, means that the animals should be kept outdoors as much as possible. This pose a risk that they get infected with Campylobacter. At slaughter, carcasses may be contaminated with campylobacter. If cross contamination occurs in the kitchen or if the meat is undercooked people may ingest the bacteria and suffer from enteritis. It seems possible that close to 100 percent of organically farmed flocks may be infected with campylobacter while under Swedish conditions only 10 percent of conventionally reared flocks are infected.