The Clarion-Ledger posted an article today about keeping nutritious foods safe to eat, focusing on keeping hot foods hot, cold foods cold, and other food safety measures promoted by health officials and food safety advocates. The article, which can be found here, includes a sidebar with information about foodborne pathogens, including E. coli O157:H7, Salmonella, and Campylobacter.
What the authors had to say about Campylobacter (paraphrased from the Centers for Disease Control and Prevention Web site):
Campylobacter is often associated with raw poultry. This pathogen causes fever, diarrhea and abdominal cramps. It is the most commonly identified bacterial cause of diarrhea illness in the world. These bacteria live in the intestines of healthy birds, and most raw poultry meat has campylobacter on it. Eating undercooked chicken, or other food contaminated with juices dripping from raw chicken is the most frequent source of this infection.
Click here to learn more about Campylobacter and how to prevent campylobacteriosis.