In the context of public health, what is a major concern with consuming undercooked poultry?

The major concern with consuming undercooked poultry is the presence of Campylobacter, which is a type of bacteria commonly found in raw or undercooked poultry. Campylobacter infection is one of the leading causes of bacterial food poisoning worldwide. When poultry is not cooked to a safe internal temperature, these bacteria can survive and lead to gastrointestinal illness in consumers.

Symptoms of a Campylobacter infection can include diarrhea (often bloody), abdominal pain, fever, nausea, and vomiting. In some cases, it can lead to more serious complications, such as reactive arthritis or Guillain-Barré syndrome, which is a rare neurological disorder. Proper cooking of poultry to a minimum internal temperature of 165°F (75°C) effectively kills Campylobacter and reduces the risk of infection.

Other options, while they may relate to food safety or health, do not pose the same direct and significant risk associated with undercooked poultry as Campylobacter does. Therefore, understanding the risk of Campylobacter is crucial for maintaining safe food practices and protecting public health.