AAA Food Manager Certification Practice Test

What bacteria is predominantly associated with eggs and chicken, particularly their shells?

1. Shigella

2. Bacillus cereus

3. Staphylococcus aureus

4. Salmonella

The correct answer is: Salmonella

The bacteria predominantly associated with eggs and chicken, particularly their shells, is Salmonella. This group of bacteria is often found in the intestines of birds, including chickens, and can contaminate the surfaces of eggs before they are laid. When eggs are collected and processed, if they are not properly cleaned or pasteurized, they can remain a source of Salmonella infection for consumers. Salmonella can also enter the food supply through cross-contamination, where raw chicken or eggs infect other foods, particularly when culinary practices do not follow proper hygiene and cooking standards. Therefore, when handling or preparing eggs and chicken, it is crucial to maintain proper sanitation practices, cook products thoroughly, and avoid cross-contaminating other foods. Understanding the association of Salmonella with eggs and chicken is vital for food safety, as it highlights the need for careful handling and cooking to eliminate this potential health risk.