Which of the following is a common cause of foodborne illness related to poultry?

Salmonella is a well-known pathogen associated with poultry and is one of the most common causes of foodborne illness linked to this food group. Poultry, especially when undercooked or improperly handled, can harbor Salmonella bacteria, which can lead to serious gastrointestinal illness in humans. This bacterium is typically found in the intestines of birds and can contaminate meat and eggs during processing.

While Listeria monocytogenes, Vibrio parahaemolyticus, and Clostridium botulinum are all associated with foodborne illnesses, they are not as commonly linked specifically to poultry. Listeria is more often associated with dairy products and ready-to-eat meats, Vibrio is commonly linked to seafood, and Clostridium botulinum is primarily associated with improperly canned or preserved foods rather than fresh poultry. This differentiation in association underscores why Salmonella stands out as a primary concern for foodborne illness related to poultry consumption.