Which microbiological concern is most relevant when a food worker prepares chicken salad using chicken that was cooked three days ago and stored in a refrigerator?

• A. Formation of bacterial endospores in the salad dressing
• B. Increased risk of viral contamination from the chicken
• C. Development of antibiotic resistance in the chicken meat
• D. Potential growth of pathogenic bacteria such as Listeria monocytogenes

Answer: (D)

Verified step by step guidance

1. Understand the context: The problem involves food safety related to chicken salad prepared from cooked chicken stored in a refrigerator for three days.
2. Identify common microbiological concerns with refrigerated cooked chicken: Consider bacterial growth, viral contamination, antibiotic resistance, and spore formation.
3. Recall that bacterial endospores are typically formed by certain bacteria under harsh conditions, but this is less relevant in refrigerated cooked chicken and salad dressing.
4. Recognize that viral contamination is usually associated with raw or improperly handled food, and antibiotic resistance develops in bacteria over time but is not an immediate concern in this scenario.
5. Focus on the potential growth of pathogenic bacteria such as Listeria monocytogenes, which can grow at refrigeration temperatures and pose a risk in ready-to-eat foods like chicken salad.