The most common risk factor for development of<unk>  is ingestion of uncooked or poorly cooked poultry. Ingestion of poorly cooked meat, vegetables, unpasteurized milk and contaminated water are also risk factors for development of<unk> .
Campylobacteriosis risk factors
Traveler's diarrhea laboratory findings
Salmonellosis risk factors
Rotavirus infection risk factors
Campylobacteriosis laboratory findings
Viral gastroenteritis laboratory findings
Cryptosporidiosis risk factors
Brucellosis risk factors