What are the 5 common types of foodborne pathogens?

The identification of the five common types of foodborne pathogens is essential for food safety and public health. The correct answer encompasses bacteria, viruses, parasites, allergens, and chemical contaminants, which are recognized categories of agents that can cause foodborne illnesses.

Bacteria are the most prevalent pathogens, including strains like Salmonella, E. coli, and Listeria, which can proliferate in food and cause severe health issues. Viruses, such as Norovirus and Hepatitis A, are also common culprits that can be transmitted through contaminated food or water. Parasites like Giardia and Trichinella can infect humans through consumption of infected food sources, especially raw or undercooked meats.

Allergens, while not pathogens in the traditional sense, are included as they can cause serious immune responses in susceptible individuals, leading to foodborne reactions. Chemical contaminants like pesticides or food additives can also lead to foodborne illnesses if food items are not handled or processed correctly.

The other options include elements that do not represent the main categories of foodborne pathogens. For instance, salt, sugar, and water are essential components of food but do not fall under pathogens themselves. Molds, yeasts, and enzymes are more related to spoilage rather than causing foodborne