What type of bacteria is commonly associated with undercooked poultry?

Salmonella is the type of bacteria commonly associated with undercooked poultry. This bacterium is typically found in the intestines of birds and can contaminate the meat during processing. When poultry is cooked to the appropriate temperatures, Salmonella can be effectively killed, preventing foodborne illness. Undercooked poultry poses a high risk for consumers, as even a small amount of Salmonella can lead to serious gastrointestinal infections, characterized by symptoms such as diarrhea, fever, and abdominal cramps.

Understanding the specific bacteria associated with different types of food is crucial for food safety and handling practices. While other bacteria listed, such as Escherichia coli, Listeria, and Clostridium perfringens, are also significant in relation to foodborne illnesses, they are typically linked with different sources and types of foods. For instance, Escherichia coli is often associated with undercooked ground beef, Listeria is commonly found in deli meats and unpasteurized dairy, and Clostridium perfringens is often linked to improperly stored cooked meats. Thus, recognizing Salmonella as the bacteria linked to undercooked poultry is essential for ensuring food safety and preventing illness.