What is a common reservoir for Campylobacter jejuni?

Campylobacter jejuni is commonly associated with poultry, making it a significant reservoir for this bacterium. Poultry, including chickens and turkeys, are often carriers of C. jejuni, and this pathogen is prevalent in their intestines. Contamination occurs during processing or handling, and consumption of undercooked or contaminated poultry can lead to human infections.

The physiology and behavior of Campylobacter jejuni align well with the environment found in poultry, where it thrives in the gastrointestinal tract. This characteristic makes poultry a focal point for food safety practices, especially in relation to preventing campylobacteriosis, which is one of the most common bacterial causes of gastrointestinal illness worldwide.

While pigs and cattle can harbor various pathogens, they are not considered primary reservoirs for Campylobacter jejuni in the same context. Fish are generally not associated with this organism, further supporting poultry as the correct answer. Understanding the common reservoirs of pathogens is crucial for implementing effective public health measures and ensuring food safety.