Which agent is associated with foodborne gastrointestinal infections?

The agent most commonly associated with foodborne gastrointestinal infections is actually Salmonella, along with E. coli and Botulism. These pathogens are known to cause various gastrointestinal illnesses as a result of consuming contaminated food or water.

Salmonella is particularly notorious for its prevalence in undercooked poultry, eggs, and unpasteurized milk. It leads to symptoms such as diarrhea, fever, and abdominal cramps. Similarly, E. coli, specifically strains like E. coli O157:H7, can result in severe foodborne disease and are often linked to contaminated ground beef and raw vegetables.

Botulism, caused by the toxin produced by Clostridium botulinum, is another significant foodborne illness but is primarily associated with improperly canned or preserved foods rather than typical gastrointestinal infections experienced with bacterial pathogens like Salmonella and E. coli.

Anthrax, caused by Bacillus anthracis, is not considered a foodborne gastrointestinal infection but rather a zoonotic disease that can be transmitted through inhalation of spores, direct contact with contaminated animal products, or ingestion, but is much less common as a foodborne illness.

Therefore, while C (Anthrax) is mentioned, it does not align with the primary agents known for causing foodborne gastrointestinal