Which pathogen is often associated with undercooked poultry?

Salmonella is the pathogen frequently associated with undercooked poultry due to its prevalence in the intestines of birds and other animals. When poultry is not cooked to the appropriate internal temperature, the Salmonella bacteria can survive, leading to potential foodborne illness if ingested. The symptoms of Salmonella infection often include diarrhea, fever, and abdominal cramps, which can occur within hours to days after consumption of contaminated food.

Other pathogens listed have different associations: Escherichia coli is commonly linked to undercooked beef, Norovirus is primarily connected to contaminated water or surfaces, and Listeria monocytogenes is usually associated with ready-to-eat foods like deli meats and unpasteurized dairy. Understanding the specific pathogens linked to particular food items is essential for effective food safety measures and preventing foodborne illnesses.