What is commonly associated with an outbreak of Salmonella?

Undercooked poultry is commonly associated with outbreaks of Salmonella due to the bacterium’s natural presence in the intestines of birds. When poultry is not cooked to the appropriate internal temperature, the Salmonella bacteria can survive and pose a risk to consumers. Proper cooking techniques, which include reaching an internal temperature of at least 165°F (75°C), are essential in killing harmful bacteria and preventing foodborne illnesses.

While other food sources, such as raw vegetables, unpasteurized dairy products, and contaminated water, can also be linked to Salmonella outbreaks, undercooked poultry remains one of the most significant food items associated with this pathogen. This is largely due to the common ways poultry is prepared, which often do not reach the safe cooking temperatures required to eliminate the bacteria. Understanding the risks linked to various food items helps in implementing better food safety practices and reducing the incidence of foodborne illnesses.