AAA Food Manager Certification Practice Test

Which bacteria is associated with contaminated lunch meats and can grow at temperatures below 41 degrees Fahrenheit?

1. E. coli

2. Salmonella

3. Campylobacter

4. Listeria

The correct answer is: Listeria

The correct answer is Listeria. This bacterium is particularly notable for its ability to grow at refrigeration temperatures, specifically below 41 degrees Fahrenheit, which is a temperature range where many other foodborne pathogens cannot thrive. Listeria monocytogenes is commonly associated with ready-to-eat deli meats and soft cheeses. Understanding the significance of Listeria is critical for food safety, especially in handling and storing foods that are often consumed without cooking, such as lunch meats. Regular monitoring of storage temperatures and avoiding cross-contamination are vital steps in preventing Listeria outbreaks. The other bacteria listed, while they are important foodborne pathogens, do not share the same characteristic of growing at low temperatures. For example, E. coli generally thrives in warmer temperatures, while Salmonella and Campylobacter are thermophiles and are primarily associated with higher temperatures and undercooked poultry or eggs. This highlights the unique risk posed by Listeria in refrigerated food products.