Which bacterium is commonly associated with food poisoning?

Which bacterium is commonly associated with food poisoning?

• A. Bacillus
• B. Salmonella
• C. Escherichia coli
• D. Staphylococcus aureus

Answer: (B)

Salmonella is a well-known bacterium frequently linked to food poisoning. It is often associated with the consumption of contaminated foods such as undercooked poultry, eggs, and even certain fruits and vegetables. The pathogenesis involves the bacterium invading the intestinal lining and producing toxins that can lead to symptoms like diarrhea, fever, and abdominal cramps. In addressing the other options, Bacillus, specifically Bacillus cereus, can also cause food poisoning, typically through rice, but it's less prominent compared to Salmonella. Escherichia coli is known for causing foodborne illness as well, particularly certain strains like E. coli O157:H7; however, Salmonella cases tend to be reported more frequently in the context of food poisoning outbreaks. Staphylococcus aureus can also be involved in food poisoning through toxins, especially in improperly stored foods, but again, Salmonella is more commonly recognized in this specific context of association with foodborne illness.

Salmonella is a well-known bacterium frequently linked to food poisoning. It is often associated with the consumption of contaminated foods such as undercooked poultry, eggs, and even certain fruits and vegetables. The pathogenesis involves the bacterium invading the intestinal lining and producing toxins that can lead to symptoms like diarrhea, fever, and abdominal cramps.

In addressing the other options, Bacillus, specifically Bacillus cereus, can also cause food poisoning, typically through rice, but it's less prominent compared to Salmonella. Escherichia coli is known for causing foodborne illness as well, particularly certain strains like E. coli O157:H7; however, Salmonella cases tend to be reported more frequently in the context of food poisoning outbreaks. Staphylococcus aureus can also be involved in food poisoning through toxins, especially in improperly stored foods, but again, Salmonella is more commonly recognized in this specific context of association with foodborne illness.