Which of the following pathogens is commonly found in undercooked poultry?

Salmonella is a pathogen that is frequently associated with undercooked poultry. The reason it is so commonly linked to poultry is that the bacteria are often present in the intestines of birds and can contaminate the meat during processing. When poultry is not cooked to the appropriate internal temperature, typically 165°F (73.9°C), Salmonella can survive and cause foodborne illness when consumed.

Understanding the characteristics of Salmonella is crucial for food safety, as it can lead to severe gastrointestinal illness, making it essential to ensure proper cooking techniques for poultry products. This awareness helps prevent outbreaks and protects public health. The other pathogens listed have different associations; for example, Escherichia coli is more commonly linked to undercooked beef, while Listeria can be found in ready-to-eat products and unpasteurized dairy. Clostridium perfringens is often associated with improperly stored cooked foods. Each of these pathogens requires specific attention when it comes to food handling and preparation to prevent foodborne illness.