Which foodborne bacterium is commonly associated with poultry?

Salmonella is the foodborne bacterium most commonly linked to poultry. This association arises because poultry, including chicken and turkey, can harbor Salmonella in their intestines and, therefore, it can contaminate the meat during processing. Proper cooking and handling of poultry are crucial in preventing salmonellosis, the infection caused by this bacterium.

While Listeria monocytogenes can be found in various food products and occasionally associated with poultry, it is not as strongly linked to this food source as Salmonella. Escherichia coli, specifically strains like E. coli O157:H7, is more frequently associated with undercooked beef and contaminated vegetables. Clostridium perfringens is typically associated with improperly stored cooked foods, such as meats and gravies, rather than directly with raw poultry.

Understanding these associations helps food safety professionals implement adequate measures to control and reduce the risk of foodborne illness related to poultry.