What type of bacteria is often associated with undercooked meats?

Salmonella is a type of bacteria that is frequently linked with undercooked meats, particularly poultry, beef, and pork. This bacterium can cause foodborne illness, known as salmonellosis, which manifests through symptoms such as diarrhea, fever, and abdominal cramps. The risk of infection is heightened when meats are not cooked to the appropriate internal temperatures, allowing Salmonella to survive and potentially lead to illness when ingested.

While E. coli is also associated with undercooked meats, particularly ground beef, it is less broadly associated across various types of undercooked meats when compared to Salmonella. Listeria is mainly linked with dairy products and ready-to-eat meats, and Shigella is primarily connected with contaminated water and poor hygiene practices rather than undercooked meats. Thus, Salmonella is the most relevant choice when considering bacteria specifically related to undercooked meats.