Which bacterium is typically acquired from eating undercooked poultry or contaminated water sources?

Campylobacter jejuni is recognized as a leading cause of bacterial gastroenteritis worldwide and is commonly associated with the consumption of undercooked poultry as well as exposure to contaminated water sources. This pathogen thrives in the intestines of birds, and when poultry is not cooked properly, the bacteria can survive and cause infection when ingested.

Infections caused by Campylobacter typically present with symptoms such as diarrhea (often bloody), abdominal pain, fever, and malaise. It often requires only a small infectious dose to cause disease. Understanding its transmission through improperly cooked food or contaminated water is crucial for preventing infection, highlighting the importance of food safety and proper cooking practices.

The other bacteria mentioned, while they are also associated with foodborne illness or gastrointestinal disease, possess different transmission routes and sources. For example, Staphylococcus aureus is primarily associated with food that has been improperly handled and is often related to foods that are left out too long or foods prepared by individuals who have the bacteria on their skin. Clostridium perfringens is commonly linked to large-scale food service and can be found in improperly stored cooked meats. Vibrio cholerae is primarily transmitted through contaminated water, particularly in areas with inadequate sanitation, and is more often