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Campylobacter jejuni is well known as a leading cause of foodborne illness, particularly associated with the consumption of undercooked poultry. This bacterium is a curved, rod-shaped, gram-negative bacterium that thrives in the intestinal tracts of birds, making poultry a common vehicle for its transmission to humans.

Infection with Campylobacter jejuni can lead to gastroenteritis, characterized by symptoms such as diarrhea (often bloody), abdominal pain, fever, and nausea. The organism's ability to survive in the gastrointestinal tract and produce virulence factors contributes to its pathogenicity.

Although other bacteria listed can also cause food poisoning, Campylobacter jejuni is specifically and predominantly linked to undercooked poultry. Salmonella enterica is another common pathogen associated with poultry but is distinct from Campylobacter in its characteristics and the clinical picture it presents. Escherichia coli encompasses a wide range of pathogenic strains, including those associated with undercooked beef, and Clostridium perfringens is usually associated with meat and poultry that has been cooked and kept warm for an extended period. Thus, the recognition of Campylobacter jejuni as the primary bacterium related to undercooked poultry reinforces its significant role in food safety and public