Which bacteria is commonly associated with undercooked poultry?

Salmonella is the bacteria most commonly associated with undercooked poultry. This pathogen is frequently found in the intestines of birds, and it can be transmitted to humans through the consumption of contaminated meat or poultry products that are not cooked to the appropriate internal temperature. Proper cooking destroys Salmonella, making it crucial for food safety, especially when handling raw poultry. Understanding the risks associated with Salmonella can help food handlers take necessary precautions, such as cooking chicken to an internal temperature of 165°F (74°C) to ensure that harmful bacteria are eliminated. This awareness is a vital component of food safety practices designed to prevent foodborne illnesses.