Which organism causes campylobacteriosis with incubation 1-10 days, microaerophilic growth, and is commonly linked to raw poultry?

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Campylobacter jejuni fits because campylobacteriosis is commonly due to this organism, which grows best in reduced-oxygen (microaerophilic) conditions and typically causes illness after an incubation of about 1 to 10 days. Raw or undercooked poultry is a well-known major source, making this organism the best match for all three clues. Yersinia enterocolitica is more associated with pork and dairy and has different growth and incubation patterns; Escherichia coli O157:H7 usually has a shorter incubation and is linked to undercooked ground beef and unpasteurized products rather than poultry; Cyclospora causes illness linked to contaminated produce and has a distinct, longer incubation.