What are the five major foodborne illnesses?

The five major foodborne illnesses listed in the correct response include Norovirus, Salmonella, Clostridium perfringens, Campylobacter, and Staphylococcus aureus.

Norovirus is recognized as one of the leading causes of foodborne illness worldwide, often resulting in outbreaks in settings where food is prepared and served. Salmonella is another well-known bacterium associated with various food sources, particularly undercooked poultry and eggs, and it can lead to severe gastrointestinal illness. Clostridium perfringens is commonly found in meats and gravies and can lead to rapid onset food poisoning. Campylobacter is primarily associated with raw or undercooked poultry and is a significant cause of bacterial gastroenteritis. Staphylococcus aureus produces toxins that can lead to food poisoning if food is handled improperly.

These pathogens are critical in food safety discussions and training as they represent some of the most commonly reported illnesses linked to food consumption. Understanding these bacteria helps in implementing effective food handling practices to minimize the risk of foodborne illnesses.

The other options do not accurately reflect the five major foodborne illnesses recognized by health organizations, as they include various pathogens that may not be as predominant in foodborne disease statistics as those in the correct answer