Which foodborne pathogen is commonly associated with undercooked meat?

The foodborne pathogen commonly associated with undercooked meat is Salmonella. This bacterium is often found in the intestines of animals and can contaminate meat during slaughtering and processing. When meat, especially poultry, is not cooked to the proper internal temperature, Salmonella can survive and lead to foodborne illness in individuals who consume the undercooked product. Symptoms of Salmonella infection can include diarrhea, fever, and abdominal cramps that generally occur 6 hours to 6 days after infection.

While Escherichia coli, Campylobacter, and Listeria are also associated with foodborne illness, their primary sources vary. E. coli is often linked to undercooked ground beef, Campylobacter typically comes from raw or undercooked poultry, and Listeria is most often associated with unpasteurized dairy products and ready-to-eat meats. Thus, Salmonella is specifically recognized for its strong association with undercooked meat, making it the correct choice in this case.