Which of the following is among the six recommendations to reduce outbreaks at live animal markets?

• A. Clean hands before and after visiting animals
• B. Do not enter animal areas if <5, >65, prego, chronic health issues
• C. Separate - Keep raw meat/poultry away from foods that won't be cooked
• D. Chill - keep raw meat/poultry cold until cooked, frozen if not consuming in >3 days

Answer: (D)

Keeping raw meat and poultry cold slows the growth of bacteria, which is a key way to reduce outbreaks in live animal markets. When meat is stored at low temperatures, pathogens such as Salmonella or Campylobacter don’t multiply as quickly, so the overall microbial load stays smaller from market to cooking. Freezing if it won’t be used soon stops growth altogether and preserves safety until it’s time to cook. This cold-chain approach directly limits the opportunity for pathogens to proliferate during storage and handling, making it a highly effective and practical measure in market settings. While other practices like hygiene and preventing cross-contamination are also important for overall safety, maintaining cold temperatures addresses the core risk of bacterial growth in raw meat and poultry.