Which microorganism is commonly associated with undercooked poultry?

Salmonella is commonly associated with undercooked poultry due to its prevalence in the intestines of birds and other animals. When poultry is not cooked to the proper temperature, Salmonella bacteria can survive, leading to foodborne illness if ingested. Cooking poultry to an internal temperature of 165°F (74°C) effectively kills the Salmonella bacteria, making it an essential practice in food safety. While other microorganisms listed may also cause foodborne illness, they are not as closely associated with undercooked poultry as Salmonella is. For example, Listeria is more commonly linked to dairy products and ready-to-eat meats; Escherichia coli is often associated with undercooked beef; and Norovirus is typically associated with fruits, vegetables, and ready-to-eat foods that have been contaminated. Thus, understanding the specific risks linked to certain foods helps in implementing effective food safety measures.