Which microorganism is commonly responsible for foodborne illnesses related to poultry?

Salmonella is one of the most prevalent causes of foodborne illness associated with poultry. This bacterium often resides in the intestines of birds and can contaminate meat during processing. When poultry is undercooked or improperly handled, Salmonella can be transmitted to humans, leading to severe gastrointestinal illness that may include symptoms such as diarrhea, fever, and abdominal cramps.

Proper cooking and food handling practices are crucial to eliminate the risk of Salmonella infection. The Centers for Disease Control and Prevention (CDC) emphasizes thorough cooking of poultry products to an internal temperature of at least 165°F (75°C) to ensure that any present Salmonella is killed.

While other microorganisms like E. coli and Listeria can cause foodborne illnesses, they are more commonly associated with different food sources. E. coli is often linked to undercooked beef and contaminated produce, while Listeria is frequently found in deli meats and unpasteurized dairy products. Clostridium perfringens, on the other hand, is more closely related to foods prepared in large quantities that are kept warm for a long time, rather than specifically poultry. Thus, the significant association of Salmonella with poultry makes it the primary concern in food safety regarding this type