Which bacteria can cause a severe gastrointestinal illness and is linked with undercooked poultry?

The bacteria that is commonly associated with severe gastrointestinal illness linked to undercooked poultry is Campylobacter. This pathogen is frequently found in the intestines of birds, and when poultry is not cooked to the appropriate internal temperatures, it permits the bacteria to survive and potentially infect anyone consuming the undercooked meat.

Campylobacter can cause a range of gastrointestinal symptoms, including diarrhea, abdominal pain, fever, and vomiting. Its prevalence in poultry makes it a significant concern in food safety and public health. Proper cooking of poultry to an internal temperature of at least 165 degrees Fahrenheit is crucial to eliminate this bacteria and prevent illness.

While Salmonella is also linked to undercooked poultry and can cause similar symptoms, Campylobacter is particularly noted for its higher connection to poultry-related outbreaks. Escherichia coli and Listeria, while serious pathogens, are more commonly associated with different food sources and practices. E. coli often comes from contaminated ground beef and unpasteurized products, while Listeria is more associated with ready-to-eat deli meats and unpasteurized dairy products.