Which of the following is a common source of foodborne illness?

Undercooked poultry is a common source of foodborne illness because it can harbor harmful bacteria, such as Salmonella and Campylobacter. These pathogens are often found in the intestines of birds and can contaminate the meat during processing. When poultry is not cooked to the recommended internal temperature of 165°F (74°C), these bacteria can survive and cause illness when consumed.

Cooking poultry to the proper temperature is essential to ensure that any harmful microorganisms are effectively killed. This focus on proper cooking is critical in preventing foodborne illnesses that can lead to severe gastrointestinal distress and other health complications. Maintaining safe food handling practices is likewise important, but the actual cooking temperature of poultry is a direct factor in avoiding contamination that leads to foodborne illness.