Poultry Safety Quiz

Which microorganism is a major cause of food poisoning in poultry?

• Escherichia coli

• Salmonella enterica

• Lactic Acid Bacteria

• Pseudomonas spp.

Answer explanation

Salmonella enterica is a common foodborne pathogen associated with poultry and a major cause of food poisoning.

What is the leading cause of bacterial gastroenteritis linked to poultry?

• Clostridium perfringens

• Campylobacter jejuni/coli

• Staphylococcus aureus

• Listeria monocytogenes

Answer explanation

Campylobacter jejuni/coli is the leading cause of bacterial gastroenteritis, often linked to undercooked poultry.

Which microorganism can grow at refrigeration temperatures and cause spoilage in poultry?

• Aeromonas spp.

• Clostridium perfringens

• Salmonella enterica

• Staphylococcus aureus

Answer explanation

Aeromonas spp. are psychrotrophic bacteria that can grow at low temperatures, causing spoilage during storage.

Listeria monocytogenes poses the highest risk to which group of people?

• Healthy adults

• Pregnant women and immunocompromised individuals

• Teenagers

• Athletes

Answer explanation

Listeria monocytogenes is particularly dangerous for pregnant women, newborns, older adults, and those with weakened immune systems.

What is a common source of contamination on poultry farms?

• Refrigeration

• Contaminated feed or water

• Pasteurization

• Cooking utensils

Answer explanation

Contaminated feed or water consumed by poultry can introduce pathogens, leading to contamination.

How can bacteria spread during poultry processing?

• Through boiling

• Via contaminated surfaces and equipment

• By freezing

• Through UV sterilization

Answer explanation

Contaminated surfaces and equipment, such as knives and conveyor belts, can spread bacteria during processing.

What is the primary route of internal contamination by Salmonella in poultry?

• Airborne particles

• Reproductive tract colonization

• Soil contact

• Cross-contamination

Answer explanation

Salmonella can contaminate poultry internally during egg formation in the reproductive tract.

Which microorganism is involved in the spoilage of marinated poultry?

• Lactic Acid Bacteria

• Salmonella enterica

• Campylobacter jejuni

• Clostridium perfringens

Answer explanation

Lactic Acid Bacteria are responsible for the spoilage of marinated poultry products.

What is a common method of cross-contamination in the kitchen?

• Using separate cutting boards for raw and cooked foods

• Storing raw poultry with ready-to-eat foods

• Washing hands before handling food

• Cooking poultry to 74°C

Answer explanation

Storing raw poultry with ready-to-eat foods can lead to cross-contamination through meat juices or direct contact.

What is the recommended internal cooking temperature for poultry to ensure safety?

• 60°C

• 74°C

• 50°C

• 90°C

Answer explanation

Poultry should be cooked to an internal temperature of at least 74°C to kill harmful pathogens.