Which bacteria is most likely to contaminate chicken and other poultry?

Salmonella is the bacteria most likely to contaminate chicken and other poultry due to its prevalence in the intestines of birds, including poultry. When poultry is processed, Salmonella can be transferred to the meat through contact with contaminated surfaces, equipment, or by improper handling practices. This is particularly concerning because raw or undercooked chicken can harbor this pathogen, leading to foodborne illnesses in individuals who consume infected products. Ensuring proper cooking temperatures and hygiene practices is critical in preventing Salmonella infections associated with poultry.

While other bacteria such as Staphylococcus, Escherichia coli, and Listeria can contaminate various foods, including some poultry products, they are not as specifically associated with chicken as Salmonella is. Each of these pathogens has different sources and typical foods they contaminate, with Staphylococcus often related to mishandling and contamination from human sources, E. coli linked to undercooked ground beef and contaminated produce, and Listeria usually found in unpasteurized dairy and deli meats. Thus, identifying Salmonella as the primary concern when it comes to chicken is crucial for food safety management.