What is a common source of Campylobacter bacteria?

Campylobacter bacteria are commonly found in raw or undercooked poultry and are often associated with the consumption of unpasteurized milk. This type of milk has not undergone the pasteurization process, which is designed to kill harmful pathogens, including bacteria like Campylobacter. The consumption of unpasteurized milk poses a significant risk of foodborne illnesses due to the presence of these bacteria, making it a notable source of contamination.

In contrast, while contaminated vegetables and uncooked rice can cause foodborne illnesses, they are not primary reservoirs for Campylobacter. Similarly, processed cheese typically undergoes pasteurization and is not associated with this specific bacteria. Understanding the sources of Campylobacter is essential for implementing effective food safety practices and reducing the risk of infections.