What is a major risk factor for bacterial infections like Campylobacter?

Undercooked meat is a significant risk factor for bacterial infections such as Campylobacter. Campylobacter is often found in the intestines of healthy birds, and undercooking poultry or meat can lead to the survival of these bacteria. When meat is not cooked to the appropriate temperature, harmful bacteria can remain viable, increasing the risk of foodborne illness.

Cooking meat to the recommended internal temperatures effectively kills Campylobacter and other pathogens, making undercooked meat a clear vector for these infections. The emphasis on proper cooking practices in food safety guidelines highlights the importance of temperature control in preventing bacterial contamination and subsequent infections.