What is a common source of Campylobacter jejuni infection?

Campylobacter jejuni is primarily associated with raw or undercooked poultry, making it a leading cause of bacterial foodborne illness. This bacterium is commonly found in the intestines of birds, and cross-contamination can easily occur during food preparation and cooking. When poultry is not cooked to a safe internal temperature, the bacteria can survive and cause infection upon consumption.

While unpasteurized milk and imported seafood can be sources of other foodborne pathogens, Campylobacter jejuni is particularly linked to poultry. Soft cheeses, unless made from unpasteurized milk, are also not a primary source. Understanding the predominant sources of pathogens like Campylobacter jejuni helps in implementing effective food safety practices, such as cooking poultry thoroughly and avoiding cross-contamination in the kitchen.