What is a common source of Campylobacter infection?

Prepare for the Certificate in Public Health Inspection exam. Utilize our flashcards and multiple-choice questions, each featuring hints and explanations. Ensure your success with our comprehensive resources!

Multiple Choice

What is a common source of Campylobacter infection?

Campylobacter infection is most commonly linked to raw or undercooked poultry because these bacteria naturally live in the intestines of birds and can contaminate meat during slaughter. If poultry isn’t cooked to a safe internal temperature, or if poultry juices cross-contaminate foods and surfaces, people can ingest live bacteria and develop illness. Proper cooking inactivates Campylobacter, and preventing cross-contamination is a key prevention step. Pasteurized milk has been heat-treated to kill bacteria, so it’s not a common source, whereas plant-based items like canned vegetables or frozen fruit are not typical sources since they’re not usually associated with Campylobacter.

Campylobacter infection is most commonly linked to raw or undercooked poultry because these bacteria naturally live in the intestines of birds and can contaminate meat during slaughter. If poultry isn’t cooked to a safe internal temperature, or if poultry juices cross-contaminate foods and surfaces, people can ingest live bacteria and develop illness. Proper cooking inactivates Campylobacter, and preventing cross-contamination is a key prevention step. Pasteurized milk has been heat-treated to kill bacteria, so it’s not a common source, whereas plant-based items like canned vegetables or frozen fruit are not typical sources since they’re not usually associated with Campylobacter.

More practice questions