Which bacteria is commonly associated with undercooked poultry?

Salmonella is the bacteria commonly associated with undercooked poultry. This pathogen can be present in the intestines of birds and can contaminate meat during processing. When poultry is not cooked to the appropriate internal temperature, the Salmonella bacteria can survive and pose a significant risk for foodborne illness if consumed.

Salmonella infections can lead to symptoms such as diarrhea, fever, and abdominal cramps, typically appearing six hours to six days after ingestion. Ensuring that poultry is cooked thoroughly and reaching a safe internal temperature (165°F or 74°C) is essential for preventing illness caused by this bacteria.

Other bacteria on the list can be associated with various foodborne illnesses but are not as specifically linked to undercooked poultry as Salmonella. For example, Escherichia coli is more commonly associated with undercooked beef, while Clostridium perfringens is often linked to large quantities of food that are prepared in advance and kept warm for an extended period. Listeria monocytogenes is typically associated with ready-to-eat foods and dairy products rather than poultry. Thus, Salmonella remains the primary concern when it comes to undercooked poultry.