What type of food is most often linked to foodborne illness?

Poultry is frequently linked to foodborne illnesses, primarily due to the presence of bacteria such as Salmonella and Campylobacter that can reside in raw chicken and turkey products. These pathogens can survive if the poultry is not cooked to the appropriate internal temperature, leading to potential illness when consumed. The risk of contamination increases during handling and preparation if proper food safety practices, such as thorough cooking and avoiding cross-contamination with other foods, are not followed.

While other types of food, like dairy products, seafood, and certain vegetables, can also harbor pathogens, poultry is particularly notable because of the high incidence of outbreaks associated with it. Understanding these risks emphasizes the importance of cooking poultry products thoroughly and practicing good hygiene and food safety in kitchen environments.