Which pathogen is associated with undercooked poultry and is a common antecedent event in post-infectious Guillain-Barre syndrome?

Campylobacter jejuni is a significant cause of bacterial gastroenteritis, particularly associated with the consumption of undercooked poultry. It is one of the most common pathogens linked to foodborne illness and can lead to symptoms such as diarrhea, abdominal pain, and fever.

An important aspect of Campylobacter jejuni infection is its potential to trigger post-infectious complications, notably Guillain-Barre syndrome (GBS). This condition is an autoimmune disorder where the body's immune system mistakenly attacks the peripheral nerves, often following an infection. The link between Campylobacter jejuni and GBS is well-documented, with studies indicating that a small percentage of individuals who have had a Campylobacter infection subsequently develop GBS. This association has been attributed to molecular mimicry, where the immune response to the pathogen cross-reacts with nerve components.

In contrast, the other pathogens mentioned are less commonly associated with GBS or do not have the same strong correlation. Salmonella spp. can cause gastrointestinal illness but is not as closely tied to the development of Guillain-Barre syndrome. Yersinia enterocolitica and Escherichia coli, while they can lead to gastrointestinal symptoms, are not considered common antecedents for GBS. Thus,