Raw poultry can be a source of which bacterial infection?

Raw poultry is a well-known source of Campylobacteriosis, which is an infection caused by the Campylobacter bacteria. This type of bacteria is commonly found in the intestines of birds, making poultry a significant risk factor for transmission to humans when it is handled improperly or undercooked. Campylobacteriosis often results in gastrointestinal illness, characterized by symptoms such as diarrhea, cramping, fever, and vomiting.

The safety practices for handling poultry emphasize the importance of cooking poultry to the recommended internal temperature to kill harmful bacteria, as well as preventing cross-contamination in the kitchen. Proper hygiene and cooking techniques are essential in mitigating the risks associated with raw poultry consumption.

The other options represent different pathogens that are not primarily associated with poultry. Botulism is related to improperly preserved foods, shigellosis is often associated with contaminated water or food, and listeriosis is typically linked to deli meats and unpasteurized dairy products, showcasing their distinct sources compared to Campylobacter.