Which of the following is not one of the six pathogens mentioned?

Hepatitis B is indeed a significant concern in food safety and can be transmitted through food, but it is not typically categorized among the six primary pathogens that food safety programs often emphasize. These six pathogens usually focus on those most commonly associated with foodborne illnesses, which include bacteria, viruses, and parasites that have well-documented impacts on public health.

Shigellosis, E. Coli, and Norovirus are all recognized as potential causes of foodborne illnesses, making them critical components of food safety training and awareness. They are known for their prevalence in foodborne disease outbreaks and are often included in guidelines for food handlers to prevent illness transmission.

Understanding the classification of pathogens in food safety is key for managers and staff in the food industry, as it helps prioritize training, safety protocols, and hygiene practices to mitigate risks to customers and ensure public health.