Food Manager Practice Exam

What type of bacteria is most commonly associated with poultry and eggs?

1. Escherichia coli

2. Salmonella

3. Staphylococcus aureus

4. Listeria monocytogenes

The correct answer is: Salmonella

Salmonella is the type of bacteria most commonly associated with poultry and eggs due to its prevalence in the intestines of birds. This bacterium can contaminate the surface of eggs and the meat of poultry, and it can also be found in the environment where these animals are housed. The transmission of Salmonella to humans typically occurs through the consumption of undercooked or raw poultry and eggs, leading to foodborne illness. The presence of Salmonella in these foods necessitates proper cooking and handling practices to mitigate the risk of infection. For instance, cooking poultry to a safe internal temperature can kill the bacteria, and proper hygiene practices while handling eggs can help prevent cross-contamination. While other bacteria listed, such as Escherichia coli, Staphylococcus aureus, and Listeria monocytogenes, are associated with various foodborne illnesses, they are less specifically linked to poultry and eggs compared to Salmonella. Understanding this association is crucial for food safety and public health awareness.