What are the primary pathogens of concern in raw poultry products?

The primary pathogens of concern in raw poultry products include Salmonella and Campylobacter, making this choice the most accurate.

Salmonella is one of the most well-known pathogens associated with poultry and is responsible for a significant number of foodborne illness cases. It can be present in the intestinal tracts of birds and can contaminate the meat during processing. When consumed improperly cooked, Salmonella can lead to gastrointestinal illness.

Campylobacter is another major pathogen that is frequently isolated from raw poultry. It is typically found in the intestines of healthy birds and can cause foodborne illness in humans. Campylobacter infections are commonly linked to undercooked or cross-contaminated chicken.

The other options mention pathogens that, while they can be associated with foodborne illness, are not the primary concerns specifically regarding raw poultry. Shiga toxin-producing E. coli (STEC) and Bacillus cereus are more commonly associated with beef and other foods, while Listeria monocytogenes poses a greater risk in ready-to-eat products rather than raw poultry. Thus, the focus on Salmonella and Campylobacter identifies the specific pathogens that are more critical to monitor in the context of poultry health and safety.