NEHA Foodborne Illness Practice Exam

Campylobacter jejuni is primarily associated with foodborne illnesses, particularly in poultry. Raw poultry is a major reservoir for this bacterium, making it one of the most common sources of infection. Campylobacter jejuni is commonly found in the intestines of healthy birds, which can result in cross-contamination during the processing and preparation of poultry products. When raw or undercooked chicken is handled or consumed, this bacterium can easily be transmitted to humans, leading to gastrointestinal illness characterized by symptoms such as diarrhea, abdominal pain, and fever.

In contrast, while contaminated water, undercooked eggs, and raw vegetables can be sources of various foodborne pathogens, they are less commonly associated with Campylobacter jejuni specifically. Contaminated water can carry a range of harmful microorganisms, and undercooked eggs are often linked to Salmonella. Raw vegetables can be a source of multiple pathogens but are not a primary vehicle for Campylobacter. Therefore, the strong connection between raw poultry and Campylobacter jejuni infection underscores why this choice is correct.