What type of bacteria is commonly associated with undercooked poultry?

Salmonella is commonly associated with undercooked poultry due to its prevalence in the gastrointestinal tracts of birds. When poultry is not cooked to the appropriate internal temperature, typically at least 165°F (73.9°C), Salmonella bacteria can survive and pose a significant health risk. The bacteria can lead to foodborne illness, causing symptoms such as diarrhea, fever, abdominal cramps, and vomiting.

Undercooked poultry can serve as a vehicle for Salmonella infection, as the bacteria can multiply if proper food handling and cooking practices are not followed. It is important to ensure that poultry products are cooked thoroughly and that cross-contamination with other foods is avoided to reduce the risk of Salmonella infection. This highlights the need for proper cooking techniques and safe food handling practices in the kitchen.