Which pathogens are part of the six identified foodborne illnesses?

The correct choice includes a comprehensive list of pathogens that are commonly recognized as causes of foodborne illnesses. Shigellosis, Salmonella, E. coli, Hepatitis A, and Norovirus are all well-documented pathogens that can lead to foodborne outbreaks.

Shigellosis is an infectious disease caused by the Shigella bacteria, which is highly contagious and can spread through contaminated food and water. Salmonella is another significant pathogen, responsible for a large percentage of foodborne illnesses, often linked to poultry and eggs. E. coli, specifically certain strains like E. coli O157:H7, can be particularly dangerous and are associated with undercooked beef and contaminated produce. Hepatitis A is a virus that can be transmitted through contaminated food, especially shellfish and ready-to-eat foods. Lastly, Norovirus is notorious for causing outbreaks in settings such as cruise ships and restaurants, commonly transmitted via contaminated food or surfaces.

This option accurately reflects a valid combination of dangerous pathogens known for their association with foodborne illnesses, demonstrating a thorough understanding of the subject matter crucial for effective food safety management.