Which type of foodborne pathogen is most likely to originate from undercooked poultry?

Salmonella is the most commonly associated pathogen with undercooked poultry. This bacterium resides in the intestines of birds, and when poultry is not cooked to the appropriate internal temperature, it can survive and lead to foodborne illness. Proper cooking of poultry to at least 165°F is crucial to kill any Salmonella that may be present, thus preventing the risk of infection.

While other pathogens like E. coli and Listeria can also cause illness, they are typically linked to different food sources. E. coli is commonly associated with undercooked beef and contaminated produce, while Listeria is more often found in ready-to-eat deli meats and unpasteurized dairy. Norovirus is primarily linked to contaminated water and food handled by infected individuals, particularly shellfish and leafy greens, rather than poultry. This specificity is what makes Salmonella the definitive answer in this context.