Final answer:
Campylobacter jejuni causes campylobacteriosis, commonly found in poultry and transmitted via contaminated food and water. Symptoms range from diarrhea to more severe conditions. Prevention includes thorough cooking, hygiene, and pasteurized milk consumption.
Step-by-step explanation:
Campylobacter jejuni is the bacterium responsible for a common illness known as campylobacteriosis. This bacterium is typically found in poultry, especially chicken, and can contaminate meat during the slaughtering process. Contaminated cooking surfaces and utensils can further spread the bacteria. In addition, unpasteurized milk and contaminated water are also potential sources of the Campylobacter jejuni. Symptoms of infection include fever, diarrhea, cramps, and vomiting, with more severe cases experiencing bacteremia, meningitis, and autoimmune conditions like Guillain-Barré syndrome. Prevention measures include thorough cooking of poultry, proper kitchen hygiene, and drinking pasteurized milk and treated water.
Prevention is key in combating campylobacteriosis. Ensuring that chicken is thoroughly cooked to an internal temperature of 165°F is one pivotal step. Washing hands, surfaces, and utensils with hot, soapy water before and after handling raw poultry is important. Additionally, consuming only pasteurized milk and ensuring water is properly treated can help prevent contamination.