AAA Food Manager Certification Practice Test

Which of these pathogens is primarily linked to undercooked poultry?

1. Norovirus

2. Nontyphoidal salmonella

3. Shigella

4. Hepatitis A

The correct answer is: Nontyphoidal salmonella

Nontyphoidal salmonella is primarily linked to undercooked poultry due to the nature of how this pathogen is transmitted and where it is commonly found. Salmonella bacteria are often present in the intestines of birds, including chickens and turkeys. When these birds are processed for food, the bacteria can contaminate the meat if it is not cooked to the appropriate internal temperature, typically 165°F (74°C). Cooking poultry thoroughly kills salmonella, which is why undercooked poultry is a significant risk factor for foodborne illness caused by this pathogen. The Centers for Disease Control and Prevention (CDC) frequently emphasize the importance of proper cooking methods to prevent salmonella infections, which can lead to serious gastrointestinal illness. In contrast, other pathogens listed, such as norovirus and hepatitis A, are typically associated with contaminated water or food that has been handled by an infected person rather than specific food items like poultry. Shigella is mostly linked to contaminated food or water and person-to-person contact, not specifically undercooked poultry. This distinction helps clarify why nontyphoidal salmonella is specifically associated with undercooked poultry preparations.