2. How is food contaminated with Campylobacter?

Campylobacter is frequently present in the intestines, liver, and giblets of animals such as chickens, cows, and birds. These animals may show no signs of the infection, and the bacteria can spread to other parts of the animal upon slaughter. One study found Campylobacter on as much as 33% of raw chicken purchased from retailers. Milk, fruits, vegetables, and water are also susceptible to Campylobacter through contact with animals and their fecal matter.


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