What type of bacteria is often associated with poor food handling and can cause severe diarrhea?

Campylobacter jejuni is a type of bacteria that is indeed closely linked to poor food handling practices and is a common cause of foodborne illness, leading to severe diarrhea. It is predominantly found in raw or undercooked poultry, unpasteurized milk, and contaminated water. When food handling practices do not adhere to safety standards, such as inadequate cooking temperatures or cross-contamination between raw and cooked foods, the risk of Campylobacter infection increases considerably.

Exposure to this bacterium can result in symptoms such as diarrhea, abdominal cramps, fever, and vomiting, which can be particularly severe. Thus, understanding the importance of safe food handling practices is crucial in preventing such bacterial infections. This knowledge reinforces the relevance of maintaining hygiene and proper cooking techniques to mitigate health risks associated with foodborne pathogens like Campylobacter jejuni.