text: 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> .
option_0: Campylobacteriosis risk factors
option_1: Traveler's diarrhea laboratory findings
option_2: Salmonellosis risk factors
option_3: Rotavirus infection risk factors
option_4: Campylobacteriosis laboratory findings
option_5: Viral gastroenteritis laboratory findings
option_6: Cryptosporidiosis risk factors
option_7: Brucellosis risk factors