Name two common pathogens of concern in meat and poultry products.

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Multiple Choice

Name two common pathogens of concern in meat and poultry products.

Hazard identification for meat and poultry focuses on pathogens that frequently contaminate products and cause illness. Salmonella is a widespread culprit linked to raw and undercooked meat and poultry, entering the production chain at multiple points and causing gastroenteritis that drives many recalls and public health actions. Listeria monocytogenes is notable because it can grow at refrigeration temperatures and persist in processing environments, posing a particular risk to ready-to-eat meats like deli slices and processed products; infections can be severe, especially for pregnant individuals, newborns, the elderly, and immunocompromised people. Together, these two represent common, high-impact hazards across meat and poultry products, covering both raw and ready-to-eat contexts. Other organisms listed tend to be more specific to particular food types (for example, some are more associated with seafood or improperly stored foods) and don’t represent the same broad, cross-cutting risk in meat and poultry as these two do.

Hazard identification for meat and poultry focuses on pathogens that frequently contaminate products and cause illness. Salmonella is a widespread culprit linked to raw and undercooked meat and poultry, entering the production chain at multiple points and causing gastroenteritis that drives many recalls and public health actions. Listeria monocytogenes is notable because it can grow at refrigeration temperatures and persist in processing environments, posing a particular risk to ready-to-eat meats like deli slices and processed products; infections can be severe, especially for pregnant individuals, newborns, the elderly, and immunocompromised people. Together, these two represent common, high-impact hazards across meat and poultry products, covering both raw and ready-to-eat contexts.

Other organisms listed tend to be more specific to particular food types (for example, some are more associated with seafood or improperly stored foods) and don’t represent the same broad, cross-cutting risk in meat and poultry as these two do.

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