Which bacteria is commonly associated with undercooked poultry?

Salmonella is commonly associated with undercooked poultry due to its prevalence in the intestinal tracts of birds, especially chickens and turkeys. When poultry is not cooked to the appropriate internal temperature, Salmonella bacteria can survive and lead to foodborne illness. The symptoms of Salmonella infection often include diarrhea, fever, and abdominal cramps, typically appearing six hours to six days after exposure.

While other bacteria, such as E. coli and Listeria, can also be present in food products and cause illness, they are not as frequently linked specifically to undercooked poultry. E. coli is more often associated with undercooked beef, particularly ground beef, and Listeria is primarily linked to ready-to-eat meats and unpasteurized dairy products. Staphylococcus aureus is associated with foods that are handled improperly, rather than undercooked poultry specifically. Thus, the strong association of Salmonella with undercooked poultry makes it the correct answer in this context.