What type of food is Campylobacter jejuni most commonly linked to?

Campylobacter jejuni is a pathogenic bacterium most commonly associated with poultry. This organism is one of the leading causes of bacterial food poisoning worldwide, and its presence is primarily linked to undercooked or raw poultry products. When poultry is not cooked to the proper internal temperature, it creates an environment where this bacterium can survive and cause illness if ingested. Furthermore, cross-contamination from raw poultry to other foods can also facilitate the spread of Campylobacter jejuni.

While it can also be found in other types of food, such as unpasteurized dairy or contaminated water, its strongest association remains with poultry products, making it crucial for food safety practices to focus on proper cooking and handling techniques to prevent contamination.