Which bacteria is commonly associated with undercooked poultry?

Salmonella is widely recognized as a bacteria that is commonly found in undercooked poultry. This bacterium is often present in the intestines of birds and can contaminate the flesh during the processing of these animals. When poultry is not cooked to the appropriate internal temperature, Salmonella can survive and lead to foodborne illness upon consumption.

Proper cooking methods effectively eliminate this bacteria; thus, ensuring that poultry reaches a safe internal temperature is essential for food safety. While other bacteria like Listeria, E. coli, and Clostridium can be associated with other food sources or preparation methods, Salmonella remains the primary concern when it comes to undercooked poultry specifically. Understanding this association emphasizes the importance of food handling and cooking practices in preventing foodborne illness.