Which type of bacteria is often linked to undercooked poultry?

Salmonella is the type of bacteria commonly associated with undercooked poultry. It is known to inhabit the intestines of birds, including chickens and turkeys, and can be transmitted to humans through the consumption of contaminated food. When poultry is not cooked to the appropriate internal temperature, Salmonella can survive, posing a significant risk for foodborne illness. Proper cooking and food handling practices are essential to eliminate this bacteria and ensure food safety.

While other bacteria can also be linked to foodborne illnesses, Listeria monocytogenes is typically associated with ready-to-eat deli meats and unpasteurized dairy products; Escherichia coli is mainly related to undercooked ground beef and contaminated produce; and Clostridium botulinum is associated with improperly canned foods. Each pathogen has specific sources and conditions that dictate its risk, highlighting the importance of understanding food safety practices related to various types of foods.