Which organism is the most common cause of gastroenteritis from undercooked poultry?

• A. Salmonella
• B. Campylobacter
• C. Escherichia coli
• D. Shigella

Answer: (B)

Campylobacter is the organism most commonly linked to gastroenteritis from undercooked poultry. It’s a curved, gram-negative bacterium that commonly colonizes the intestines of birds, so poultry meat can be contaminated during slaughter and processing. When poultry isn’t cooked thoroughly, Campylobacter can survive and be ingested, leading to symptoms like diarrhea, abdominal cramps, and sometimes fever. Among common foodborne pathogens associated with poultry, Campylobacter is more frequently implicated in undercooked meat than the others listed, though Salmonella can also cause illness from poultry. The other organisms can cause gastroenteritis in general, but they’re not as strongly associated with undercooked poultry as Campylobacter. Cooking poultry to a safe internal temperature (165°F/74°C) and preventing cross-contamination are key preventive steps.