Which bacteria is commonly associated with undercooked poultry?

Salmonella is a type of bacteria that is commonly associated with undercooked poultry. This microorganism can be present in the intestines of healthy poultry, and when the meat is not cooked to the appropriate internal temperature, the bacteria can survive and lead to foodborne illness in consumers. Poultry products, such as chicken and turkey, need to reach an internal temperature of 165°F to effectively kill any Salmonella bacteria that may be present. Proper cooking is crucial to ensure food safety and prevent the risk of salmonellosis, which is a gastrointestinal illness caused by the consumption of contaminated food.

The other bacteria listed are linked to different food sources and conditions. Escherichia coli, for example, is more commonly associated with undercooked beef and contaminated produce. Listeria can be found in unpasteurized dairy products and ready-to-eat meats, while Clostridium perfringens is often linked to improperly stored or reheated foods rather than raw or undercooked poultry. Each of these pathogens has its own specific risk factors, but when it comes to undercooked poultry, Salmonella is the primary concern.