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The most commonly associated organism with foodborne illness from unpasteurized dairy products is Listeria monocytogenes. This bacterium is particularly concerning because it can thrive in refrigerated environments and has the ability to cause severe illness, especially in vulnerable populations such as pregnant women, newborns, the elderly, and individuals with weakened immune systems.

Unpasteurized dairy products provide a suitable environment for Listeria to multiply, which is why awareness and caution regarding their consumption are stressed in food safety guidelines. Listeriosis, the illness caused by Listeria, can lead to serious complications and is often linked to contaminated milk and soft cheeses made from unpasteurized milk.

Other organisms, while they can cause foodborne illnesses, are less specifically associated with unpasteurized dairy products. For instance, Yersinia enterocolitica can be found in various sources, including raw or undercooked pork, and Salmonella is primarily associated with eggs and poultry. Clostridium perfringens is usually linked to prepared foods that are kept warm for extended periods. Understanding the specific associations helps in implementing effective food safety practices.