What type of meat is classified as a potentially hazardous food (PHF)?

The classification of potentially hazardous foods (PHF) is based on their ability to support rapid growth of microorganisms that can cause foodborne illness. Meat is generally categorized as a risk because it has the right combination of moisture and protein to foster bacterial growth.

Poultry is also a PHF, as it can harbor harmful bacteria like Salmonella and Campylobacter. Seafood is similarly hazardous due to potential pathogens such as Vibrio and parasites. Processed meats, depending on their preparation and storage, can be PHFs, especially if not handled correctly.

However, the choice that indicates a broader grouping encompassing various types of red meats like beef, pork, and lamb underscores a fundamental understanding of PHFs in terms of microbiological risk. These meats, particularly when raw or improperly cooked, can be associated with pathogens like E. coli, Listeria, and others, which can thrive in the ideal conditions provided by these food types.

Thus, meats that fall under the broad category of beef, pork, and lamb are classified as PHFs because they present a significant risk for foodborne illnesses when not cooked or stored appropriately.