What common mistake can lead to foodborne illness?

Undercooking chicken or turkey is a significant practice that can lead to foodborne illness. Poultry, particularly chicken and turkey, can harbor harmful bacteria such as Salmonella and Campylobacter, which are commonly associated with undercooked meat. These bacteria can cause severe gastrointestinal illness in humans if ingested.

To ensure that these meats are safe to eat, they must be cooked to an internal temperature of at least 165°F (74°C). This temperature is crucial for killing harmful pathogens that can cause foodborne illnesses, thereby protecting consumers from health risks. Practicing proper cooking temperatures is a fundamental aspect of food safety in the culinary field.