What is a key preventive measure against Campylobacter infection?

Cooking meat thoroughly is a key preventive measure against Campylobacter infection because this bacterium is commonly found in raw or undercooked poultry, meat, and sometimes in unpasteurized dairy products. By ensuring that meat, particularly chicken, is cooked to the appropriate internal temperature, you can effectively kill Campylobacter and reduce the risk of foodborne illness.

While other food safety practices are important, such as avoiding all dairy or heating fruits and vegetables, they do not specifically target the primary source of Campylobacter infection as effectively as thorough cooking does. It is also essential to mention that while frozen foods can be safe, they may not be free of pathogens before cooking, and simply relying on frozen foods does not address the fundamental need for proper cooking to eliminate harmful bacteria.