What accounts for the largest proportion of all foodborne illnesses associated with meat and poultry products?

Bacteria account for the largest proportion of all foodborne illnesses associated with meat and poultry products because they are the most common culprits in causing foodborne infections. Common pathogenic bacteria, such as Salmonella, Escherichia coli (E. coli), and Campylobacter, are frequently found in meat and poultry and can multiply rapidly under improper storage or cooking conditions.

These bacteria can lead to serious health issues when consumed, as they produce toxins or cause infections that manifest as gastrointestinal diseases. Because meat and poultry are often handled and consumed under a variety of conditions that can impact food safety, including cross-contamination and inadequate cooking, the presence and proliferation of these bacteria significantly elevate the risk of foodborne illnesses.

In contrast, while parasites, yeasts, and molds can also cause foodborne illnesses, their occurrence in meat and poultry is far less prevalent than that of bacteria. Specified risk materials (SRM) are more related to specific safety measures concerning the handling of certain tissues, particularly in relation to diseases like Bovine Spongiform Encephalopathy (BSE), rather than representing a large proportion of foodborne illness cases.