Which of the following pathogens, if confirmed in a food worker, requires immediate exclusion from food handling duties according to public health guidelines?

• A. Salmonella Typhi
• B. Staphylococcus epidermidis
• C. Lactobacillus acidophilus
• D. Bacillus subtilis

Answer: (A)

Verified step by step guidance

1. Step 1: Understand the context of the problem, which involves identifying which pathogen requires immediate exclusion of a food worker from food handling duties according to public health guidelines. This is important to prevent foodborne illness outbreaks.
2. Step 2: Review the characteristics of each pathogen listed: Salmonella Typhi, Staphylococcus epidermidis, Lactobacillus acidophilus, and Bacillus subtilis, focusing on their pathogenicity and relevance to food safety.
3. Step 3: Recognize that Salmonella Typhi is a well-known cause of typhoid fever, a serious systemic infection transmitted through contaminated food or water, and carriers can spread the bacteria even if asymptomatic.
4. Step 4: Understand that public health guidelines typically require immediate exclusion of food workers who are confirmed carriers of Salmonella Typhi to prevent transmission to consumers, due to its high risk and severity.
5. Step 5: Contrast this with the other organisms: Staphylococcus epidermidis is generally a harmless skin commensal, Lactobacillus acidophilus is a beneficial probiotic, and Bacillus subtilis is mostly non-pathogenic; thus, they do not require exclusion from food handling.