What is the most common food source for Campylobacter SSP?

The most common food source for Campylobacter spp. is actually raw poultry and eggs. Campylobacter is commonly associated with poultry as they can harbor the bacteria in their intestines. When undercooked or improperly handled, poultry can easily contaminate other foods and surfaces, leading to foodborne illness when consumed. Additionally, eggs can also be contaminated if they come from infected hens.

While unpasteurized milk and contaminated water can indeed be sources of Campylobacter infection, poultry remains the primary concern, making it imperative to handle and cook poultry items properly to prevent illness. Thus, focusing on proper food handling and cooking practices is crucial in minimizing the risk of Campylobacter-related illnesses.