Which pathogen is most commonly associated with poultry?

Salmonella is the pathogen most commonly associated with poultry due to its prevalence in chickens and turkeys. This bacterium often resides in the intestines of birds and can contaminate the meat and eggs they produce. When undercooked poultry is consumed or when cross-contamination occurs during food preparation, Salmonella can cause foodborne illness in humans, leading to symptoms such as diarrhea, fever, and abdominal cramps.

Understanding the relationship between poultry and Salmonella is critical for food safety practices, as it underscores the importance of proper cooking and handling techniques to minimize the risk of infection. While other pathogens listed may also be relevant to different food sources, their association with poultry is not as significant as that of Salmonella.