What kind of food is most likely to support foodborne pathogens if it is not cooked properly?

Poultry is particularly susceptible to harboring foodborne pathogens, such as Salmonella and Campylobacter. These bacteria can be present on the surface of raw poultry and can contaminate other foods if proper food handling practices are not followed. Cooking poultry to the appropriate internal temperature (165°F or 74°C) is critical to ensure that any harmful bacteria are killed, making it safe for consumption.

In contrast, while fruits, vegetables, and grains can sometimes also be associated with foodborne illness, they are generally not as commonly linked with serious pathogens as poultry. Fruits and vegetables often carry different types of pathogens primarily associated with soil or water contamination, and grains typically do not harbor pathogens unless improperly handled post-harvest. Thus, the specific risks associated with poultry make it the most likely candidate for supporting foodborne pathogens if it is not cooked properly.