Which of the following is NOT listed among common foodborne pathogens?

• A. Shigella
• B. Norovirus
• C. Hepatitis A
• D. Listeria monocytogenes

Answer: (D)

All four organisms are commonly identified as foodborne pathogens. Norovirus is a highly contagious virus that causes acute gastroenteritis and is a frequent source of outbreaks linked to contaminated ready-to-eat foods and shellfish. Hepatitis A is another virus transmitted through contaminated food or water, causing liver infection and outbreaks associated with foods like shellfish or prepared meals. Shigella is a bacterial cause of dysentery that spreads readily through poor hand hygiene and contaminated food or water. Listeria monocytogenes is a bacterium that can grow at refrigeration temperatures and poses a particular risk to pregnant people, newborns, and the elderly, often linked to soft cheeses, deli meats, and other ready-to-eat products.

Because each of these appears in standard lists of common foodborne pathogens, there isn’t a clear choice that isn’t listed in typical references. If a particular test or textbook presents a different expectation, it’s likely tied to a specific, narrower list used in that course, so checking that source can clarify any context-specific wording. The key idea to take away is that all four are widely recognized as common causes of foodborne illness.