Which pathogen is most commonly associated with raw poultry?

Which pathogen is most commonly associated with raw poultry?

• A. Salmonella
• B. Campylobacter Jejuni
• C. Shigella spp
• D. Vibrio

Answer: (B)

The main idea here is identifying which pathogen is most strongly linked to raw poultry as a source of illness. Campylobacter jejuni is the bacterium most commonly associated with poultry; it naturally exists in the intestines of many birds, and undercooked poultry or cross-contamination from raw poultry to foods or surfaces is a frequent route of human infection. Because poultry products are often contaminated, Campylobacter remains the leading bacterial cause of gastroenteritis from this specific source in many public-health data sets. Salmonella is also a common culprit in poultry, but when the question focuses on raw poultry as the source, Campylobacter reflects the strongest overall association. Shigella is typically tied more to person-to-person spread and poor sanitation, and Vibrio is more linked to seafood and marine exposure. To reduce risk, cook poultry thoroughly, avoid washing raw poultry, and prevent cross-contamination with separate cutting boards and utensils.

The main idea here is identifying which pathogen is most strongly linked to raw poultry as a source of illness. Campylobacter jejuni is the bacterium most commonly associated with poultry; it naturally exists in the intestines of many birds, and undercooked poultry or cross-contamination from raw poultry to foods or surfaces is a frequent route of human infection. Because poultry products are often contaminated, Campylobacter remains the leading bacterial cause of gastroenteritis from this specific source in many public-health data sets.

Salmonella is also a common culprit in poultry, but when the question focuses on raw poultry as the source, Campylobacter reflects the strongest overall association. Shigella is typically tied more to person-to-person spread and poor sanitation, and Vibrio is more linked to seafood and marine exposure. To reduce risk, cook poultry thoroughly, avoid washing raw poultry, and prevent cross-contamination with separate cutting boards and utensils.