Which microorganism is most commonly associated with undercooked poultry?

Salmonella is the microorganism most commonly associated with undercooked poultry due to its prevalence in the intestinal tract of birds. When poultry is not cooked to the minimum safe internal temperature, Salmonella can survive and pose a significant risk of foodborne illness to consumers. The bacteria can multiply rapidly at temperatures in the danger zone (between 41°F and 135°F), which emphasizes the importance of proper cooking, handling, and food safety practices.

While Campylobacter is also linked to poultry and is a leading cause of bacterial food poisoning, Salmonella is more frequently isolated in cases specifically tied to undercooked poultry. This association is crucial for food safety training, as understanding which pathogens are linked to specific food items helps in implementing preventive measures to reduce the risk of foodborne illness.