Which group 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 primary cause of meat- and poultry–related foodborne illness. Pathogenic bacteria such as Salmonella and Campylobacter commonly contaminate meat during slaughter and processing, and they multiply rapidly when meat is not kept at safe temperatures. Even small amounts can cause illness because many bacterial pathogens have low infectious doses and can produce toxins or invade the gastrointestinal tract. Proper cooking, avoiding cross-contamination, and strict temperature control greatly reduce these risks, which is why bacterial illness accounts for the largest share.

Parasitic infections occur, but they are less common in meat and poultry outbreaks; yeasts and molds mainly cause spoilage or toxin-related illness rather than widespread illness; and specified risk materials are tissues kept out to prevent contamination, not a group that causes the majority of illnesses.