Campylobacter jejuni is transmitted through unpasteurized milk, contaminated water, raw meat, and shellfish, with symptoms including diarrhea, fever, headache, abdominal pain, and nausea. Which organism is this?

Campylobacter jejuni is transmitted through unpasteurized milk, contaminated water, raw meat, and shellfish, with symptoms including diarrhea, fever, headache, abdominal pain, and nausea. Which organism is this?

• A. Campylobacter jejuni
• B. Salmonella enterica
• C. Listeria monocytogenes
• D. Escherichia coli

Answer: (A)

Recognizing where an infection comes from helps identify the organism behind bacterial gastroenteritis. Campylobacter jejuni is a leading cause of gastroenteritis and is strongly linked to exposures like unpasteurized milk, contaminated water, raw or undercooked meat, and shellfish. The symptoms described—diarrhea with fever, abdominal pain, nausea, and even headache—fit Campylobacter infection well, especially in the context of those food and water sources. Other bacteria have similar symptoms but different typical sources: Salmonella is often tied to poultry and eggs; Listeria is a concern with unpasteurized dairy and ready-to-eat meats and can be more invasive in certain groups; some E. coli infections come from undercooked beef or contaminated produce. The combination of these specific exposure routes and the symptom pattern most strongly points to Campylobacter jejuni.

Recognizing where an infection comes from helps identify the organism behind bacterial gastroenteritis. Campylobacter jejuni is a leading cause of gastroenteritis and is strongly linked to exposures like unpasteurized milk, contaminated water, raw or undercooked meat, and shellfish. The symptoms described—diarrhea with fever, abdominal pain, nausea, and even headache—fit Campylobacter infection well, especially in the context of those food and water sources. Other bacteria have similar symptoms but different typical sources: Salmonella is often tied to poultry and eggs; Listeria is a concern with unpasteurized dairy and ready-to-eat meats and can be more invasive in certain groups; some E. coli infections come from undercooked beef or contaminated produce. The combination of these specific exposure routes and the symptom pattern most strongly points to Campylobacter jejuni.