Raw/unpasteurized milk is considered a high-risk food because of the risk of it containing pathogens. Which type of pathogen is most likely to cause foodborne illness in association with raw milk?

• A. Fungi.
• B. Parasites.
• C. Bacteria.
• D. Viruses.

Answer: (C)

Verified step by step guidance

1. Understand that raw or unpasteurized milk can harbor various types of pathogens because it has not undergone heat treatment to kill harmful microorganisms.
2. Recognize the main categories of pathogens that can contaminate food: bacteria, viruses, parasites, and fungi.
3. Recall that while fungi and parasites can sometimes be present in food, they are less commonly associated with raw milk-related foodborne illnesses.
4. Know that viruses typically require a host to replicate and are less commonly transmitted through raw milk compared to bacteria.
5. Identify bacteria as the most common and significant pathogens responsible for foodborne illnesses linked to raw milk, due to their ability to multiply in milk and cause diseases such as listeriosis, salmonellosis, and campylobacteriosis.