Which one is most prevalent on broiler carcass

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Reference no: EM132224386

1. Of the following microbials, which one is most prevalent on a broiler carcass?

a. Salmonella

b. Campylobacter

c. Listeria

d. coil

e. None of the above

2. When chicken is processed, which general part of the bird is most often used for export?

a. The livers

b. The back half

c. The breast cuts

d. The front half

e. the tenderloins

3. What county is the biggest competitor with the US in the commercial chicken business?

a. Russia

b. Brazil

c. Germany

d. Australia

e. China

4. A lot of people say they eat chicken because it is low in fat. Where is the excess fat generally located on a processed chicken carcass?

a. In the muscle tissue

b. In the vital organs

c. In the feather tracts

d. Around the lungs and in the cloaca

e. Under the skin

Reference no: EM132224386

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