Which of the following food sources is most likely to harbor Campylobacter?

Raw meat is the most likely food source to harbor Campylobacter due to the bacteria's natural presence in the intestines of birds, particularly poultry. When meat, especially chicken, is processed, the bacteria can easily contaminate the surface of the meat and may persist if the meat is not cooked to a safe temperature. Unlike canned fruits, pasteurized dairy products, and cooked vegetables, which are less likely to carry this pathogen due to their processing and cooking methods, raw meat poses a significant risk if handled improperly or not cooked adequately. Proper sanitation practices and thorough cooking are essential to prevent Campylobacter infections which can lead to gastrointestinal illnesses.