Which accounts for the largest proportion of all foodborne illnesses associated with meat and poultry products?

• A. Parasites
• B. Yeasts and molds
• C. Bacteria
• D. Specified risk materials (SRM)

Answer: (C)

Bacteria are the main cause of meat- and poultry–associated foodborne illness. Pathogens like Salmonella, Campylobacter, certain E. coli strains, and Listeria contaminate raw or undercooked products and spread through cross-contamination in kitchens. They multiply quickly when foods aren’t kept at proper temperatures, so even small amounts of contamination can lead to illness. Parasites do occur in some meats, but they contribute far fewer illnesses in the U.S. thanks to surveillance, processing controls, and cooking practices. Yeasts and molds mainly cause spoilage and contribute far fewer illness-causing effects in meat and poultry than bacteria. Specified risk materials are tissue types that must be removed to prevent exposure to certain disease agents, especially prions, and are more about safety controls than the typical sources of illness across meat and poultry products. Overall, the prevalence and behavior of bacterial pathogens in meat and poultry make them the leading cause of illness in this category.