Which of the following microorganisms can cause foodborne intoxication?

Staphylococcus aureus is a well-known cause of foodborne intoxication because it produces toxins that can lead to illness when ingested. The bacteria may not necessarily be present in the food; instead, the enterotoxins produced by Staphylococcus aureus can remain active even after the bacteria are killed. Symptoms of intoxication typically present quickly, often within a few hours after consuming contaminated food, leading to nausea, vomiting, and diarrhea. Foods commonly associated with Staphylococcus aureus intoxication include improperly stored dairy products, egg products, and meats.

In contrast, other options like E. coli and Salmonella primarily cause foodborne infections rather than intoxications. These pathogens typically need to be present in the food and actively multiply within the consumer to cause illness. Norovirus is similar to Staphylococcus aureus in that it can lead to outbreaks related to contaminated food but operates through a different mechanism as it is a viral pathogen and primarily causes gastroenteritis through an infectious process rather than a toxin produced by the organism itself.

Understanding these distinctions is crucial for assessing food safety risks and implementing appropriate prevention measures to respond to foodborne illnesses effectively.