In some products, which additional pathogen is of concern along with Salmonella and Listeria monocytogenes?

• A. Campylobacter jejuni
• B. Listeria monocytogenes
• C. Escherichia coli O157:H7
• D. Clostridium perfringens

Answer: (C)

Some products are evaluated for a leading group of high-risk pathogens, where Salmonella and Listeria monocytogenes are already key concerns. The additional organism that is often singled out in regulatory and risk contexts is Escherichia coli O157:H7. This Shiga toxin–producing E. coli can cause severe illness, including hemolytic-uremic syndrome, especially in children and the elderly, and has a long history of notable outbreaks linked to foods like undercooked ground beef, unpasteurized dairy, and contaminated produce. Because of the serious outcomes and strong regulatory emphasis on controlling this specific toxin-producing strain, it stands out as the best answer. Campylobacter jejuni is indeed a major pathogen in foods such as poultry, but it’s not the particular one highlighted in this pairing with Salmonella and Listeria in many regulatory contexts. Clostridium perfringens is important for toxin-related illness from improper cooling, but it isn’t the additional pathogen most commonly emphasized alongside Salmonella and Listeria in these situations.