Question

between 45% and 95% of raw chickens are found to be contaminated by this potentially pathogenic microorganism:

Answer 1

Campylobacter jejuni is the pathogenic microorganism commonly found contaminating raw chickens, leading to foodborne illnesses if consumed. This organism, along with others like Salmonella and E. coli, necessitates proper cooking and hygiene to prevent outbreaks. The CDC reports that such bacteria are responsible for millions of illnesses each year.

Step-by-step explanation:

Between 45% and 95% of raw chickens are found to be contaminated by a potentially pathogenic microorganism that can cause foodborne illness in humans. The specific bacterium often found in raw or undercooked chicken is Campylobacter jejuni, which is a microaerophilic organism that can cause severe enteritis in humans. Proper cooking of chicken to the recommended internal temperature and personal hygiene, such as thorough handwashing, are critical to prevent foodborne illnesses caused by this and other bacteria such as Salmonella, E. coli, and Listeria. These organisms commonly contaminate food and are responsible for numerous outbreaks, according to the CDC, hence the importance of food safety practices. Consuming properly cooked chicken and other types of food, and avoiding unpasteurized milk are effective strategies to reduce the risk of these infections.

Answer 2

Campylobacter jejuni is the microorganism commonly found contaminating between 45% and 95% of raw chickens, which can cause severe enteritis when humans consume undercooked or contaminated meat.

So, the correct answer is B) Campylobactor.

Step-by-step explanation:

The potentially pathogenic microorganism found to contaminate between 45% and 95% of raw chickens is Campylobacter jejuni. This bacteria can cause severe enteritis in humans and is often spread through the ingestion of undercooked or contaminated chicken meat.

Foodborne pathogens like Campylobacter are a significant concern for public health, as they may lead to serious illnesses. Ensuring that chicken is cooked thoroughly and practicing good kitchen hygiene can help prevent the spread of this microorganism. It is crucial to avoid cross-contamination between raw and ready-to-eat foods to prevent illnesses associated with Campylobacter and other foodborne pathogens.

So, the correct answer is B) Campylobactor.

Complete question:

Between 45% and 95% of raw chickens are found to be contaminated by this potentially pathogenic microorganism:

A.Listeria monocytogenes

B.Campylobactor

C.E. coli O157-H7

D.Shigella