Which bacteria is most commonly associated with undercooked poultry?

Salmonella is the bacteria most commonly associated with undercooked poultry. It is a significant public health concern because chicken and other poultry are frequently contaminated with this pathogen during processing and handling. Cooking poultry to the appropriate internal temperature, which is usually 165°F (73.9°C), is crucial in ensuring that any Salmonella bacteria present are killed, thereby preventing foodborne illness.

While Escherichia coli can be associated with various foods, including undercooked beef, it is primarily linked to ground beef and contaminated vegetables. Listeria monocytogenes is more often associated with deli meats and unpasteurized dairy products, while Clostridium botulinum is linked to improperly canned foods and not typically associated with poultry. Understanding these associations helps food managers in implementing proper cooking and handling practices to mitigate the risk of foodborne illnesses in consumers.