What types of microorganisms are capable of causing foodborne illness?

The correct answer is based on the understanding that multiple types of microorganisms can be responsible for foodborne illnesses. Specifically, bacteria, viruses, fungi, and parasites are all capable of contaminating food and causing illness in humans.

Bacteria are well-known pathogens, with many species capable of producing toxins or causing infections when ingested. Viruses, such as norovirus and hepatitis A, can easily spread through contaminated food or surfaces. Fungi, including certain molds, can produce mycotoxins that contaminate food. Parasites, such as those from the genus Giardia or Toxoplasma, can be transmitted through contaminated food or water, leading to illness.

Each of these categories includes various specific organisms that can potentially lead to foodborne diseases. This comprehensive view emphasizes the importance of proper food handling practices to prevent contamination from all these types of microorganisms, rather than focusing on just one or two categories. Understanding this helps food handlers recognize the wide range of potential food safety threats they might encounter.