Which illness is commonly caused by consuming undercooked meat?

Salmonellosis is commonly associated with consuming undercooked meat, particularly poultry, beef, and pork. This illness is caused by the bacteria Salmonella, which can reside in the intestines of animals and is often transferred to meat during slaughtering and processing. When meat is not cooked to the appropriate internal temperatures, the Salmonella bacteria can survive and cause foodborne illness in those who consume the contaminated product. Symptoms of salmonellosis typically include diarrhea, fever, abdominal cramps, and vomiting, usually starting six hours to six days after infection.

While other illnesses mentioned, like scombroid poisoning and botulism, can arise from consuming improperly handled food, they are not directly linked to undercooked meat. Scombroid is associated with certain types of fish, and botulism is often linked to improperly canned or preserved foods, not raw or undercooked meat. Norovirus infections, similarly, are primarily transmitted through contaminated food or surfaces but are more commonly associated with shellfish, contaminated water, and ready-to-eat foods rather than undercooked meat specifically. Thus, salmonellosis is the illness most directly connected to the consumption of undercooked meat.