Michigan Food Safety Management Practice Test

Which bacterial infection is commonly associated with raw or undercooked poultry?

1. Shigella

2. Campylobacter

3. Listeria

4. S. aureus

The correct answer is: Campylobacter

The bacterial infection commonly associated with raw or undercooked poultry is Campylobacter. This pathogen is a leading cause of bacterial food poisoning in the United States and is particularly linked to the consumption of contaminated poultry products. Campylobacter bacteria are often found in the intestines of birds, including chickens and turkeys, and can be transferred to meat through improper handling during processing or cooking. When poultry is cooked insufficiently, the heat does not kill the Campylobacter organisms, leading to potential illness if the contaminated meat is consumed. Symptoms of Campylobacter infection can include diarrhea, abdominal pain, fever, nausea, and vomiting, typically starting within two to five days after exposure. On the other hand, while Shigella is associated with person-to-person transmission and contaminated food and water, it is not specifically tied to poultry. Listeria is primarily linked to deli meats and unpasteurized dairy products, and S. aureus is often associated with foods that are handled by people and left unrefrigerated, such as cream-filled pastries and improperly stored cooked foods. Each of these pathogens has distinct sources and methods of transmission, distinguishing them from the well-known association of Campylobacter with poultry.