Which pathogen is commonly associated with undercooked poultry?

Salmonella is the pathogen that is most commonly associated with undercooked poultry. This bacterium is widely recognized for its prevalence in poultry products, which can become contaminated during the processing stages or through improper handling in kitchens. Eating undercooked or contaminated poultry allows Salmonella to enter the digestive system, leading to foodborne illness characterized by symptoms such as diarrhea, fever, and abdominal cramps.

Undercooking poultry is a significant risk factor because the internal temperature must reach a safe level to effectively kill harmful pathogens. For poultry, this safe cooking temperature is typically 165°F (75°C). If the poultry is not cooked to this temperature, any Salmonella present can survive and lead to infection when consumed.

While E. coli, Listeria, and Staphylococcus aureus can also cause foodborne illnesses, they are generally associated with different types of food. E. coli is often linked to undercooked beef and contaminated vegetables, Listeria is primarily associated with deli meats and unpasteurized dairy products, and Staphylococcus aureus commonly arises from foods that are handled improperly and allowed to be contaminated during preparation. Therefore, focusing on Salmonella in the context of undercooked poultry is crucial for food safety and prevention of food