Which bacteria is commonly linked to undercooked poultry?

Salmonella is the bacterium that is most frequently associated with undercooked poultry. This is primarily due to the fact that many chickens and turkeys can carry Salmonella in their intestines, and the bacteria can contaminate the meat during processing. When poultry is not cooked to the appropriate internal temperature, which is 165°F (75°C), Salmonella can survive and cause foodborne illness in those who consume the undercooked meat.

This bacterium is notorious for causing gastrointestinal infections, leading to symptoms such as diarrhea, fever, and abdominal cramps. Awareness of proper cooking temperatures and adequate food handling practices are crucial in preventing Salmonella infections, especially in poultry dishes.

Other bacteria listed, such as E. coli and Listeria, are linked to different types of food or conditions. E. coli is often connected to undercooked ground beef or contaminated produce, while Listeria can commonly be found in deli meats and unpasteurized dairy products. Staphylococcus aureus is associated more with improper handling or storage of food rather than specifically undercooked meat. Understanding these associations helps in ensuring food safety and preventing foodborne illnesses.