Which bacteria is commonly associated with undercooked poultry?

Salmonella is the bacteria most commonly associated with undercooked poultry. This pathogen can thrive in the intestines of birds, and when poultry is not cooked to the appropriate internal temperature, it can lead to foodborne illness in humans. The adequate cooking temperature for poultry is 165°F (74°C), which is necessary to kill Salmonella bacteria and prevent infection.

When poultry is undercooked, individuals who consume it can experience symptoms such as diarrhea, fever, and abdominal cramps, usually within 6 hours to 6 days after ingestion. This association with poultry emphasizes the importance of proper food handling and cooking practices to ensure food safety and reduce the risk of Salmonella infections. Other bacteria like E. coli, Shigella, and Listeria are linked to different food sources or conditions, making them less relevant in the context of undercooked poultry.