Which two bacteria are commonly associated with poultry?

Salmonella and Campylobacter are indeed the two bacteria most commonly associated with poultry. These pathogens are significant concerns in food safety because they can cause serious foodborne illness in humans when poultry is not cooked or handled properly.

Salmonella is often found in the intestines of birds and can contaminate eggs and the surfaces of raw meat. Campylobacter is frequently found in the intestines of chickens and is a leading cause of bacterial food poisoning worldwide. When poultry is improperly handled, such as through cross-contamination or inadequate cooking, these bacteria can lead to gastrointestinal illness.

The relevance of recognizing Salmonella and Campylobacter in poultry extends beyond mere association; it emphasizes the importance of proper food safety practices, including thorough cooking, to reduce the risk of infection. Understanding these two bacteria's unique relationship with poultry helps reinforce safe cooking guidelines and the need for sanitation in food preparation environments.