What is commonly associated with chicken and is a leading cause of bacterial diarrhea in the U.S.?

Campylobacter jejuni is a leading cause of bacterial diarrhea in the United States and is particularly associated with chicken and other poultry products. This bacterium is often found in the intestines of birds, making raw or undercooked chicken a primary source of infection. When consumed, it can lead to an illness characterized by symptoms such as diarrhea, cramping, abdominal pain, and fever.

The importance of proper cooking and handling of chicken cannot be overstated, as thorough cooking can kill Campylobacter jejuni and prevent foodborne illness. Additionally, cross-contamination can occur if raw chicken comes into contact with other foods or surfaces in the kitchen, further highlighting the need for proper food safety practices.

Understanding this connection between Campylobacter jejuni and chicken is crucial for food safety professionals, as it emphasizes the importance of poultry in foodborne illness outbreaks and the need for effective measures to ensure food is prepared safely in order to protect public health.