What type of food source is commonly associated with Campylobacter jejuni infections?

Campylobacter jejuni is primarily associated with foodborne illnesses linked to specific types of food sources. The correct answer of raw meat and contaminated water is critically relevant because Campylobacter jejuni is most commonly found in poultry, such as chicken, and can also be present in other meats. Contaminated water can serve as a transmission route as well, leading to infections when consumed.

The organism is particularly resilient and can survive in various environments, making raw meat, especially undercooked poultry, a significant risk factor for infection. Safe food handling practices, including proper cooking and avoiding cross-contamination, are crucial to prevent Campylobacter jejuni infections.

The other options highlight other foodborne pathogens or sources that, while potentially implicated in various foodborne illnesses, do not have the same strong association with Campylobacter jejuni as raw meat and contaminated water do. This strengthens the focus on raw meat, particularly poultry, as a primary source of infection for this pathogen.