What type of contamination is most often associated with raw poultry?

Biological contamination is most often associated with raw poultry due to the presence of harmful microorganisms. Raw poultry can be a source of pathogens such as Salmonella and Campylobacter, which are commonly found in the intestines of birds. These bacteria can contaminate the meat during processing and can lead to foodborne illnesses if the poultry is not cooked properly or handled safely.

In the context of food safety, it is essential to understand that biological hazards represent a significant risk in the handling and consumption of raw poultry. Effective prevention measures include thorough cooking, avoiding cross-contamination with other foods, and practicing safe food handling techniques. These aspects underscore the importance of recognizing biological contamination as a primary concern when dealing with raw poultry, reinforcing the significance of vigilance in food safety practices.