Which of the following is the most significant microbiological concern when a food handler has been cutting up raw poultry for 2 hours without changing gloves or washing hands?

• A. Contamination with Salmonella species
• B. Spread of Bacillus anthracis spores
• C. Transmission of Mycobacterium tuberculosis
• D. Infection with Vibrio cholerae

Answer: (A)

Verified step by step guidance

1. Step 1: Identify the context of the problem, which involves a food handler cutting raw poultry for 2 hours without changing gloves or washing hands. This situation raises concerns about microbial contamination from raw poultry to other surfaces or foods.
2. Step 2: Recall common microbiological hazards associated with raw poultry. Raw poultry is frequently contaminated with bacteria such as Salmonella species and Campylobacter, which are known to cause foodborne illnesses.
3. Step 3: Evaluate each option in terms of likelihood and relevance to raw poultry contamination: Salmonella species are commonly found in raw poultry and are a major cause of foodborne illness; Bacillus anthracis spores are not typically associated with poultry; Mycobacterium tuberculosis is primarily a respiratory pathogen and not transmitted via poultry; Vibrio cholerae is associated with contaminated water and seafood, not poultry.
4. Step 4: Understand that the most significant concern is the transfer of Salmonella species from raw poultry to other foods or surfaces due to improper hygiene practices, such as not changing gloves or washing hands.
5. Step 5: Conclude that the primary microbiological risk in this scenario is contamination with Salmonella species, which can lead to foodborne illness outbreaks if proper hygiene is not maintained.