Employees with which illness must be restricted from working with food in an establishment?

Nontyphoidal salmonella is indeed a significant concern when it comes to food safety and public health. This bacterium can cause foodborne illness, leading to symptoms such as diarrhea, fever, and abdominal cramps. Individuals infected with nontyphoidal salmonella can spread the bacteria through contaminated food or surfaces, creating a risk for both customers and food handlers.

In a food establishment, employees who are infected with nontyphoidal salmonella must be restricted from handling food to prevent the potential transmission of this pathogen. The restriction is in place to protect public health and maintain food safety standards, as the bacteria can easily contaminate food and surfaces, leading to outbreaks.

Although other options are also serious pathogens, the specific regulations on handling food vary for each. Individual circumstances and the level of risk they pose would determine the specific actions taken regarding food handling and employee health in those cases.