Cooked poultry products require a specified log reduction in a target organism during cooking. Which option correctly states this requirement?

Cooked poultry products require a specified log reduction in a target organism during cooking. Which option correctly states this requirement?

• A. 7.0-log reduction in Salmonella during cooking
• B. 7.0-log reduction in Clostridium perfringens
• C. 6.0-log reduction in Salmonella during cooking
• D. 7.5-log reduction in Salmonella during cooking

Answer: (A)

When evaluating cooking safety, you measure how effectively heat reduces the presence of a key pathogen by using log reductions. For poultry, the target organism is Salmonella, and the standard requirement during cooking is a 7.0-log reduction. A 7-log reduction means the Salmonella population is reduced by a factor of 10,000,000, bringing the count down to essentially undetectable levels under practical conditions. This choice is the best because Salmonella is the primary concern in poultry products, and the 7-log reduction is the established benchmark used to validate cooking processes. Clostridium perfringens is not the designated target for cooking poultry in this context, and reductions of 6.0-log or 7.5-log do not align with the standard requirement.

When evaluating cooking safety, you measure how effectively heat reduces the presence of a key pathogen by using log reductions. For poultry, the target organism is Salmonella, and the standard requirement during cooking is a 7.0-log reduction. A 7-log reduction means the Salmonella population is reduced by a factor of 10,000,000, bringing the count down to essentially undetectable levels under practical conditions.

This choice is the best because Salmonella is the primary concern in poultry products, and the 7-log reduction is the established benchmark used to validate cooking processes. Clostridium perfringens is not the designated target for cooking poultry in this context, and reductions of 6.0-log or 7.5-log do not align with the standard requirement.