Illness ReportingQuestion 156 of 319
According to the CDC, what is the single most common cause of foodborne illness outbreaks in the United States and the pathogen most often linked to sick food workers?
a.Norovirus
b.Listeria monocytogenes
c.Salmonella Typhi
d.Botulinum toxin
Explanation
CDC surveillance data consistently identify Norovirus as the leading cause of foodborne illness in the U.S. It spreads very easily through the fecal-oral route, even from tiny amounts of vomit or stool, which is why an infected food worker who handles ready-to-eat food can sicken many customers. Norovirus symptoms (vomiting, watery diarrhea) usually start 12 to 48 hours after exposure.
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