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Salmonella typhimurium is a well-known causative agent of foodborne illness, often associated with the consumption of undercooked poultry, including chicken. The typical incubation period for infections caused by Salmonella species is usually between 6 hours to 72 hours after ingestion of contaminated food, making it a fitting explanation for symptoms that appear 24 hours after eating undercooked chicken.

In addition, Salmonella typhimurium commonly leads to gastrointestinal symptoms such as diarrhea, fever, and abdominal cramps, aligning with the scenario presented. Other agents like Staphylococcus aureus are more likely to cause symptoms within a few hours due to preformed toxins, while Clostridium botulinum is associated with improperly stored food and has a longer incubation period for symptoms. Escherichia coli, particularly the strains linked to foodborne illnesses, typically has a longer incubation and is more associated with contaminated ground beef or vegetables rather than poultry. Therefore, the characteristics and timeline of the illness strongly support Salmonella typhimurium as the most likely causative agent in this situation.