Which foodborne pathogen is commonly associated with undercooked poultry?

Salmonella is a well-known foodborne pathogen that is particularly associated with undercooked poultry. Poultry products, such as chicken and turkey, can be contaminated with Salmonella bacteria, which can cause serious gastrointestinal illness if ingested. The primary risk arises when these meats are not cooked to the proper internal temperature, allowing the bacteria to survive.

When poultry is cooked thoroughly, reaching an internal temperature of at least 165°F (75°C), it effectively kills Salmonella and prevents infection. However, if the poultry is undercooked, the bacteria remain viable, leading to potential outbreaks of foodborne illness.

While other pathogens can also be associated with various foods, including Listeria, E. coli, and Norovirus, Salmonella is specifically linked to poultry, making it the correct answer in this context. Understanding this association is crucial for anyone handling or preparing food, as proper cooking and food safety practices are vital in preventing the spread of foodborne illnesses.