Which microorganism is chicken and other poultry most likely to be contaminated with?

Chicken and other poultry are most likely to be contaminated with Salmonella. This bacterium is commonly associated with poultry products due to the animals' gastrointestinal tracts, where Salmonella can naturally reside. When poultry is not handled or cooked properly, the bacteria can be transferred to the meat, leading to foodborne illness in those who consume contaminated products.

Salmonella infection can cause symptoms such as diarrhea, fever, and abdominal cramps. Because poultry is often consumed in a raw or undercooked state, the potential for infection is significant, making proper food handling and cooking a critical aspect of preventing this type of foodborne illness.

While other microorganisms can contaminate poultry, they are less commonly recognized in relation to chicken specifically. E. coli is primarily associated with beef, Clostridium perfringens is often linked to large quantities of meat that are improperly held, and Listeria monocytogenes typically thrives in ready-to-eat deli meats and dairy products. Thus, Salmonella stands out as the primary concern for poultry.