Shigella is most often transmitted in food establishments through:
a.Cross-contact with allergens on shared cutting boards
b.Flies and food handlers with poor personal hygiene
c.Improper freezing of vegetables below 0°F before washing
d.Poultry served undercooked at less than 165°F internal
Explanation
Shigella spreads by the fecal-oral route — flies that land on feces and then on food, contaminated water, and food handlers who do not wash their hands after using the restroom — so it turns up in ready-to-eat salads. Handwashing and excluding ill staff are the controls. Freezing does nothing about a hand-to-food route, allergen cross-contact is an allergy hazard rather than an infection route, and poultry cooked below 165°F is the classic Salmonella and Campylobacter vehicle, not a Shigella one.
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