Which pathogen is often associated with food poisoning?

Escherichia coli is often associated with food poisoning, particularly certain pathogenic strains such as Enterohemorrhagic E. coli (EHEC) and Enterotoxigenic E. coli (ETEC). These strains can contaminate food and water, leading to severe gastrointestinal illness characterized by symptoms such as diarrhea, abdominal cramps, and vomiting. Foods commonly linked to outbreaks include undercooked beef, unpasteurized milk and juices, and fresh produce, especially when contaminated during handling or processing.

In contrast, while Bacillus subtilis is a member of the same family, it is typically not implicated in food poisoning, as it is usually considered safe and is often found in soil and food as a benign organism. Streptococcus agalactiae and Enterococcus faecalis are associated with different types of infections, primarily in a clinical setting, such as urinary tract infections or infections in newborns, rather than foodborne illnesses. Therefore, Escherichia coli stands out as the pathogen most directly linked to food poisoning scenarios.