What is a common source of Campylobacter jejuni infection?

Campylobacter jejuni is primarily associated with foodborne illnesses, and unpasteurized milk is a known vector for transmitting this bacterium. The reason this answer is correct lies in the way Campylobacter jejuni colonizes and contaminates dairy products. During the milking process, if the milk comes into contact with infected animals or their environment, the bacteria can easily enter the milk. Unpasteurized milk does not undergo the heat treatment that would effectively eliminate pathogens like Campylobacter, making it a significant risk factor for transmission.

While other sources, such as contaminated water, raw vegetables, and cooked poultry, can also lead to Campylobacter infections, unpasteurized milk is particularly emphasized due to the specific nature of the bacterium's survivability in raw dairy products and the historical outbreaks linked to its consumption. Understanding these sources helps emphasize the importance of proper food safety practices, including pasteurization and hygiene, to prevent infections.