Which bacterial infection is commonly found on raw poultry and eggs?

Study for the National Registry of Food Safety Professionals Exam. Use flashcards and multiple choice questions, with hints and explanations for each question. Prepare thoroughly for your certification!

Salmonella is a type of bacteria often linked to raw poultry and eggs. This organism is known for causing foodborne illnesses, particularly when contaminated products are consumed. Poultry and eggs can harbor Salmonella even if they appear perfectly normal, making proper handling and cooking essential to prevent infection.

Salmonella infection can lead to symptoms like diarrhea, fever, and abdominal cramps, typically occurring 6 hours to 6 days after exposure. The bacterium can be present in the intestines of healthy birds, and during processing, contamination can occur, especially if food safety practices are not adequately followed.

To ensure safety, it is vital to cook poultry and eggs to appropriate temperatures, thereby killing harmful bacteria like Salmonella. Additionally, practicing good hygiene, such as washing hands and surfaces after handling raw products, can significantly reduce the risk of cross-contamination and subsequent illness. Understanding the role of Salmonella in food safety is crucial for anyone involved in food handling and preparation.

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