Registered Sanitarian Practice Test 2025 – Complete Exam Preparation

Salmonella is the foodborne illness most commonly linked to undercooked poultry. This bacterium is often found in the intestines of birds and can contaminate the meat during processing. If poultry is not cooked to the recommended internal temperature, the Salmonella bacteria can survive and cause illness when consumed. Symptoms of Salmonella infection typically include diarrhea, fever, and abdominal cramps, often appearing six hours to six days after exposure.

In contrast, the other foodborne illnesses mentioned are associated with different sources or conditions. Hepatitis A is primarily transmitted through consumption of contaminated water or food, usually linked to improper handling or hygiene practices rather than undercooked meat. Listeria is found in deli meats, unpasteurized dairy products, and other ready-to-eat foods, and while it can be serious, its association with poultry is not as strong as that of Salmonella. Staphylococcus aureus is often linked to food that has been improperly stored or handled, involving toxins rather than direct contamination through undercooked poultry. Thus, the association of Salmonella with undercooked poultry is well-documented and a critical aspect of food safety training.