Which pair of pathogens is commonly associated with foodborne illness?

• A. Salmonella and Norovirus
• B. Listeria and Clostridium
• C. E. coli and Staphylococcus
• D. Campylobacter and Bacillus

Answer: (A)

Salmonella and Norovirus are both among the most common causes of foodborne illness. Salmonella is a frequent bacterial contaminant found in poultry, eggs, dairy, and produce, often spreading through cross-contamination or undercooked foods. Norovirus is extremely contagious and a leading cause of gastroenteritis outbreaks, spreading via contaminated food and water or through infected food handlers. Because they appear across a wide range of foods and settings and drive many outbreaks, this pair is a classic combination associated with foodborne illness. While other pathogens can cause illness, they don’t match the same broad, high-frequency impact these two have in real-world outbreaks.