Foodborne IllnessQuestion 38 of 320
A cook wants to know which pathogen has the smallest infectious dose, meaning even a tiny amount can make someone sick. Which of these is known for a very low infectious dose?
a.Clostridium perfringens
b.Bacillus cereus
c.Shiga toxin-producing E. coli and Shigella
d.Staphylococcus aureus
Explanation
STEC and Shigella are notable for very low infectious doses, so even slight contamination of ready-to-eat food can cause serious illness, which is why handwashing and no bare-hand contact are critical. Clostridium perfringens and Bacillus cereus generally require larger numbers to cause illness, and Staph illness depends on toxin buildup from time-temperature abuse.
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