Which of the following bacteria is commonly associated with undercooked meats?

Salmonella enteritidis is commonly associated with undercooked meats, particularly poultry, but also with other types of meat and eggs. Infection with this bacterium can lead to foodborne illness characterized by symptoms such as diarrhea, fever, and abdominal cramps. The bacteria can be present in the intestines of animals and can contaminate meat during the slaughtering process. Cooking meat to safe temperatures is crucial to preventing infections, as heat effectively kills the bacteria.

The other options listed can also be associated with foodborne illnesses but have different primary sources. Listeria monocytogenes is typically linked to ready-to-eat deli meats and unpasteurized dairy products. Clostridium botulinum is often associated with improperly canned or preserved foods. Escherichia coli can be linked to undercooked ground beef and contaminated produce but is not as closely associated with a broad range of undercooked meats as Salmonella enteritidis. Understanding these associations helps in implementing proper food safety practices to minimize the risk of foodborne illnesses.