What are the "Big 5" foodborne illnesses?

The "Big 5" foodborne illnesses refer specifically to a group of five pathogens: Salmonella Typhi, Shigella spp., Escherichia coli (E. coli), Norovirus, and Hepatitis A. These are significant because they are highly infectious and can cause severe illness in humans. Understanding these pathogens is crucial for food safety, as they can be transmitted through food and drink, leading to outbreaks.

By identifying these specific microorganisms and viruses, food handlers can implement proper practices to prevent contamination and spread within food service environments. Awareness of the "Big 5" helps in training food workers to recognize symptoms of these illnesses and understand the importance of hygiene, safe food preparation, and storage practices, thereby supporting public health initiatives.

The other choices do not accurately describe the "Big 5." Viruses only would be too narrow as this group includes bacteria, not just viruses. The reference to five critical ways to store food does not pertain to specific pathogens. Lastly, the idea of five types of food is too vague and does not relay any critical information regarding health risks associated with specific illnesses.