Which food bacteria are commonly associated with raw poultry?

Salmonella is a bacterium that is widely recognized for its strong association with raw poultry. This pathogen can be present in the intestinal tract of birds and can contaminate the meat during processing. The risk of Salmonella infection increases significantly when poultry is not cooked to the appropriate internal temperature, which is crucial for ensuring that any harmful bacteria are killed.

In the context of food safety, awareness of Salmonella's common presence in raw poultry is vital for preventing foodborne illnesses. Proper handling, cooking, and cross-contamination prevention are essential steps to mitigate the risk associated with this bacterium. Factors such as proper hygiene practices, thorough cooking, and avoiding cross-contamination with other food items play critical roles in reducing the risk of salmonellosis, the illness caused by Salmonella.

While other bacteria like E. coli, Listeria, and Clostridium perfringens can also pose health risks in various foods, they are not as commonly linked to raw poultry as Salmonella is. This specific association with poultry highlights why it's important to focus on Salmonella when discussing food safety related to raw chicken and turkey.