Which of the following bacteria is a common cause of foodborne illness found on skin, hair, and in infected cuts?

Staphylococcus aureus is a common cause of foodborne illness that is often associated with skin, hair, and infected cuts. This bacteria can easily be transferred to food by individuals who are handling food and carry the bacteria on their skin. When food is contaminated with Staphylococcus aureus, it can produce toxins that may lead to food poisoning if consumed. Symptoms typically arise quickly after ingestion, often within a few hours, and can include nausea, vomiting, and diarrhea.

The bacteria's ability to thrive in the human environment—living on the skin and in hair—makes it particularly important for food safety practices. Proper hygiene, such as thorough handwashing and covering any cuts or wounds, is essential in preventing the transfer of Staphylococcus aureus to food products during food preparation.