Which two pathogens are identified as the primary hazards in raw poultry products?

Which two pathogens are identified as the primary hazards in raw poultry products?

• A. Salmonella and Campylobacter
• B. Salmonella and Shiga toxin-producing E. coli (STEC)
• C. Shiga toxin-producing E. coli (STEC) and Campylobacter
• D. Salmonella and Clostridium species

Answer: (A)

Raw poultry carries two pathogens most strongly identified as hazards: Salmonella and Campylobacter. These bacteria are frequently found in poultry and are major causes of foodborne illness linked to poultry products. They can contaminate meat during slaughter and processing, and illness can occur even when the meat looks and smells normal. Cooking poultry to a safe internal temperature (165°F/74°C) effectively kills these organisms, and reducing cross‑contamination in kitchens is crucial to prevent spread. The other organisms listed do pose risks in various foods, but they are not the top two hazards typically associated with raw poultry. Shiga toxin–producing E. coli is most strongly linked to beef, certain raw milks, and some produce, while Clostridium species can cause illness in a variety of foods but are not the primary concern for raw poultry.

Raw poultry carries two pathogens most strongly identified as hazards: Salmonella and Campylobacter. These bacteria are frequently found in poultry and are major causes of foodborne illness linked to poultry products. They can contaminate meat during slaughter and processing, and illness can occur even when the meat looks and smells normal. Cooking poultry to a safe internal temperature (165°F/74°C) effectively kills these organisms, and reducing cross‑contamination in kitchens is crucial to prevent spread.

The other organisms listed do pose risks in various foods, but they are not the top two hazards typically associated with raw poultry. Shiga toxin–producing E. coli is most strongly linked to beef, certain raw milks, and some produce, while Clostridium species can cause illness in a variety of foods but are not the primary concern for raw poultry.