Which pathogen is commonly spread by an infected food handler?

Which pathogen is commonly spread by an infected food handler?

• A. Anisakis
• B. Bacillus cereus
• C. Norovirus
• D. Giardia

Answer: (C)

This item tests how infections spread in food service settings, especially when a worker who handles ready-to-eat foods is contagious. Norovirus is incredibly contagious and can cause illness from a very small amount of exposure. It spreads when an infected person doesn’t wash hands properly or contaminates food, utensils, or surfaces that others then ingest. The virus is hardy and can stay infectious on surfaces for days, making both direct contact and fomites common routes of spread. In kitchens, a symptomatic or asymptomatic food handler can quickly seed large outbreaks because the virus transmits easily between people and through contaminated food. Other pathogens don’t fit this common scenario as neatly. Anisakis is a parasite acquired from eating raw or undercooked fish, so transmission is tied to the food itself rather than an infected handler spreading it to many meals. Bacillus cereus causes food poisoning mainly through toxins produced in improperly stored foods, which is a result of handling and storage practices rather than a single infected worker spreading it directly to many people. Giardia is typically linked to contaminated water or poor sanitation, with transmission more environmental or fecal-oral than through a single food handler contaminating multiple dishes.

This item tests how infections spread in food service settings, especially when a worker who handles ready-to-eat foods is contagious. Norovirus is incredibly contagious and can cause illness from a very small amount of exposure. It spreads when an infected person doesn’t wash hands properly or contaminates food, utensils, or surfaces that others then ingest. The virus is hardy and can stay infectious on surfaces for days, making both direct contact and fomites common routes of spread. In kitchens, a symptomatic or asymptomatic food handler can quickly seed large outbreaks because the virus transmits easily between people and through contaminated food.

Other pathogens don’t fit this common scenario as neatly. Anisakis is a parasite acquired from eating raw or undercooked fish, so transmission is tied to the food itself rather than an infected handler spreading it to many meals. Bacillus cereus causes food poisoning mainly through toxins produced in improperly stored foods, which is a result of handling and storage practices rather than a single infected worker spreading it directly to many people. Giardia is typically linked to contaminated water or poor sanitation, with transmission more environmental or fecal-oral than through a single food handler contaminating multiple dishes.