Which one of the following food contamination is usually associated with undercooked chicken?

The food contamination most commonly associated with undercooked chicken is Salmonella.

Here's why:

* Salmonella is a type of bacteria that commonly lives in the intestines of poultry.

* When chicken isn't cooked to a safe internal temperature (165°F or 74°C), Salmonella can survive and cause illness in humans.

* Symptoms of Salmonella poisoning include diarrhea, fever, abdominal cramps, and nausea.

While other contaminants can be found in chicken, Salmonella is the most prevalent and poses a significant risk when chicken is undercooked.