Which bacteria is commonly associated with open wounds of food workers?

Which bacteria is commonly associated with open wounds of food workers?

• A. Salmonella
• B. E. coli
• C. Staphylococcus aureus
• D. Listeria monocytogenes

Answer: (C)

Staphylococcus aureus is commonly associated with open wounds of food workers because this bacterium is part of the normal flora of the skin and nasal passages in many healthy individuals. When food workers have open wounds or skin infections, S. aureus can easily be transferred to food through touch or contact with contaminated surfaces. This can lead to foodborne illnesses if the bacteria proliferates, especially in foods that are left at improper temperatures, as S. aureus can produce toxins that cause gastrointestinal distress. Other bacteria listed, like Salmonella, E. coli, and Listeria monocytogenes, are primarily associated with contaminated food sources or environments rather than directly with human skin or open wounds. Their main transmission routes are through consumption of contaminated food or water, rather than through direct contact with food worker wounds, making Staphylococcus aureus the prime concern in this context.

Staphylococcus aureus is commonly associated with open wounds of food workers because this bacterium is part of the normal flora of the skin and nasal passages in many healthy individuals. When food workers have open wounds or skin infections, S. aureus can easily be transferred to food through touch or contact with contaminated surfaces. This can lead to foodborne illnesses if the bacteria proliferates, especially in foods that are left at improper temperatures, as S. aureus can produce toxins that cause gastrointestinal distress.

Other bacteria listed, like Salmonella, E. coli, and Listeria monocytogenes, are primarily associated with contaminated food sources or environments rather than directly with human skin or open wounds. Their main transmission routes are through consumption of contaminated food or water, rather than through direct contact with food worker wounds, making Staphylococcus aureus the prime concern in this context.