Utah Food Safety Practice Test

Campylobacter is commonly linked to undercooked chicken that appears pink inside because it is a pathogen particularly associated with poultry and handling raw or undercooked chicken. This bacterium can survive in chicken meat that has not been thoroughly cooked, often leading to foodborne illness if ingested. Symptoms of infection typically include diarrhea, fever, and abdominal cramps, which are often attributed to consumption of contaminated poultry.

In contrast, the other organisms listed are associated with different types of food contamination or preparation methods. For example, Norovirus spreads through contaminated food or surfaces but is not specifically linked to undercooked chicken. E. coli can be found in undercooked beef, especially ground beef, rather than chicken. Clostridium perfringens is typically linked to foods that are prepared in large quantities and kept warm for a long time, such as casseroles, rather than undercooked chicken. Therefore, Campylobacter is the organism that directly connects to the risk posed by consuming undercooked chicken that is still pink in the center.