Which bacterium is known for causing foodborne bacterial infection?

Campylobacter is a significant cause of foodborne bacterial infections and is often associated with the consumption of undercooked poultry, unpasteurized milk, and contaminated water. This bacterium can lead to gastroenteritis, characterized by diarrhea, fever, and abdominal cramps. Its prevalence in raw animal products and its ability to survive in low temperatures make it a common pathogen involved in foodborne illness outbreaks.

In terms of its pathogenicity, Campylobacter is well-documented for its mechanisms of infection and the severity of illness it can cause, making it a primary focus in food safety discussions and preventive measures in food handling. Understanding its transmission routes helps in developing proper cooking and food handling guidelines to mitigate risks associated with it.

While other bacteria, such as Bacillus cereus, Staphylococcus aureus, and Clostridium botulinum, also cause foodborne illnesses, their mechanisms, sources, and the nature of the illnesses differ. For instance, Bacillus cereus is known for producing toxins that cause food poisoning, Staphylococcus aureus is associated with toxin-mediated illness linked to improper food storage, and Clostridium botulinum causes a more severe, but less common form of food poisoning through its neurotoxin often connected to