Certified Dietary Manager (CDM) Practice Exam 2026 – All-in-One Guide to Exam Success!

The association of Salmonella with undercooked poultry is well-documented and recognized in food safety practices. Salmonella is a type of bacteria that can be found in the intestines of birds, particularly poultry, and is often transmitted to humans through the consumption of contaminated raw or undercooked meat. When poultry is not cooked to the appropriate internal temperature, which is 165°F (74°C) for chicken and turkey, the Salmonella bacteria can survive and cause illness.

Symptoms of Salmonella infection can include diarrhea, fever, and abdominal cramps, which typically develop within six hours to six days after infection. Given the prevalence of Salmonella in poultry products, ensuring thorough cooking is essential to prevent foodborne illness.

In contrast, while E. coli is associated with undercooked beef and Listeria with unpasteurized dairy or certain ready-to-eat foods, and Norovirus is often linked to contaminated water or improperly handled food, they do not primarily relate to undercooked poultry. Thus, understanding the specific links between foodborne illnesses and their sources is crucial for effective food safety management.