Which of the following is a human foodborne pathogen associated with red meat?

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Multiple Choice

Which of the following is a human foodborne pathogen associated with red meat?

Explanation:
Salmonella is a well-established cause of foodborne illness linked to red meat, especially ground beef. When meat is ground, any bacteria on the surface can be mixed throughout the product, so even interior portions can harbor Salmonella if undercooked. Cooking ground beef to a safe internal temperature (about 71°C/160°F) is essential to kill it and reduce risk. The other organisms listed are more commonly associated with different foods—Campylobacter with poultry and sometimes unpasteurized dairy, Listeria with ready-to-eat meats and dairy, and Vibrio with seafood—so Salmonella best fits the red meat context.

Salmonella is a well-established cause of foodborne illness linked to red meat, especially ground beef. When meat is ground, any bacteria on the surface can be mixed throughout the product, so even interior portions can harbor Salmonella if undercooked. Cooking ground beef to a safe internal temperature (about 71°C/160°F) is essential to kill it and reduce risk. The other organisms listed are more commonly associated with different foods—Campylobacter with poultry and sometimes unpasteurized dairy, Listeria with ready-to-eat meats and dairy, and Vibrio with seafood—so Salmonella best fits the red meat context.

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