Which foodborne pathogen is most often associated with undercooked poultry?

Salmonella is the foodborne pathogen that is most commonly linked to undercooked poultry. This bacterium can reside in the intestines of poultry and can contaminate the meat during processing. When poultry is not cooked to a safe internal temperature, the Salmonella bacteria can survive and pose a risk of foodborne illness to those who consume the undercooked meat.

Cooking poultry properly is critical as it ensures that any bacteria present, including Salmonella, are killed, thereby reducing the risk of infection. Common symptoms of Salmonella infection include diarrhea, fever, abdominal cramps, and vomiting, which typically appear 6 hours to 6 days after exposure.

While other pathogens like Listeria, E. coli, and Norovirus can cause foodborne illnesses, they are not as specifically associated with undercooked poultry as Salmonella. Listeria is more often linked to refrigerated ready-to-eat foods, E. coli is frequently associated with undercooked beef or contaminated produce, and Norovirus is typically spread through contaminated food handled by infected persons rather than undercooked meats. Thus, understanding the association between Salmonella and poultry is essential for food safety practices in cooking.