New York City Food Protection Practice Test

Which of the following is a common food-borne virus?

1. Salmonella

2. Listeria

3. Hepatitis A

4. E. coli

The correct answer is: Hepatitis A

Hepatitis A is a common food-borne virus, primarily transmitted through the consumption of contaminated food or water, particularly when an infected person handles food without proper hygiene. It can lead to inflammation of the liver and is highly infectious even in small amounts. This virus is often associated with foods that are consumed raw or without proper cooking, such as fruits and salad vegetables that have been contaminated. In contrast, the other choices pertain to bacterial pathogens. Salmonella and E. coli are bacteria that can cause food poisoning primarily through undercooked meats or contaminated produce. Listeria is also a bacterium that can lead to serious infections, often found in deli meats and unpasteurized dairy products. While all these pathogens present significant food safety concerns, they do not fall into the category of viruses, making Hepatitis A the correct response to the question about common food-borne viruses.