Which organism is commonly associated with food poisoning from undercooked poultry?

The organism commonly associated with food poisoning from undercooked poultry is Salmonella. This bacterium is often found in the intestines of birds and can contaminate poultry products during processing. When chicken or turkey is not cooked to a safe temperature, Salmonella can survive and lead to foodborne illness in consumers. Symptoms of Salmonella infection typically include diarrhea, fever, and abdominal cramps, appearing 6 hours to 6 days after exposure.

While other organisms like Campylobacter jejuni, which is also linked to poultry, and Escherichia coli, associated with various food products, can cause food poisoning, Salmonella is particularly notorious in the context of undercooked poultry as it thrives in such environments. Listeria monocytogenes is more commonly associated with unpasteurized dairy products and deli meats rather than poultry.