Which pathogen is most commonly associated with undercooked poultry?

Salmonella is the pathogen most commonly linked to undercooked poultry, such as chicken and turkey. This bacterium can be present in the intestines of birds and can contaminate the meat if proper sanitary practices are not followed during processing or cooking. When poultry is undercooked, the heat is insufficient to kill Salmonella, allowing the bacteria to survive and cause foodborne illness when ingested.

Understanding the significance of Salmonella is vital for food safety practices, particularly in environments like restaurants where poultry is frequently served. Proper cooking temperatures (internal temperature of 165°F or 74°C) must be achieved to eliminate any potential Salmonella present in undercooked poultry. Additionally, cross-contamination prevention and strict hygiene protocols are crucial to reduce the risk of foodborne illnesses associated with this pathogen.