Which bacteria cause a highly deadly foodborne illness?

The choice of Clostridium botulinum as the correct answer is based on its association with a particularly severe and potentially fatal foodborne illness known as botulism. This bacterium produces botulinum toxin, one of the most potent toxins known to science, which can lead to paralysis and, if untreated, can be life-threatening. The primary sources of botulinum toxin in food include improperly canned or preserved foods, as well as smoked or fermented fish.

The severity of the illness caused by Clostridium botulinum is significant due to the rapid onset of symptoms, which can appear as soon as 12 to 36 hours after consumption of contaminated food, and can progress to respiratory failure. This makes botulism a critical concern in food safety and emphasizes the importance of proper food handling and preservation techniques.

While Staphylococcus aureus and Salmonella spp. can cause serious illnesses, they typically do not have the same level of lethality as botulinum toxin when proper medical treatment is administered. Shiga toxin-producing E. Coli does cause severe illness, especially Hemolytic Uremic Syndrome (HUS), but the direct lethality associated with botulism places Clostridium botulinum as the most dangerous among