Which bacterial infection is most commonly associated with the consumption of raw milk?

The bacterial infection most commonly associated with the consumption of raw milk is Campylobacter jejuni. This bacterium is one of the leading causes of bacterial gastroenteritis worldwide and can be found in the intestinal tracts of animals, especially in poultry and cattle. When raw milk is consumed, it can introduce this pathogen into the human digestive system, leading to symptoms such as diarrhea, abdominal pain, and fever.

Raw milk poses significant health risks because pasteurization, a process that heats milk to kill harmful bacteria, is not applied. Campylobacter jejuni often contaminates raw milk during the milking process due to improper hygiene practices or from carriers among the livestock. The concern with consuming unpasteurized milk lies not only with Campylobacter but also with other potential pathogens that can lead to serious health issues.

The other options, while also related to foodborne illnesses, are not specifically linked to raw milk. For instance, Typhoid Fever is typically associated with contaminated water or food that has come into contact with feces of an infected person. Staphylococcus aureus can be associated with improper food handling and storage, particularly in cooked foods. Cholera, caused by Vibrio cholerae, is primarily associated with contaminated water sources and