Sanitation Certification Practice Test 2025 - Free Sanitation Practice Questions and Study Guide

The most common types of foodborne pathogens are bacteria, viruses, and parasites, along with molds, which can lead to a variety of foodborne illnesses. Bacteria such as Salmonella and E. coli are well-known for causing outbreaks linked to contaminated food. Viruses like Norovirus and Hepatitis A can also contaminate food and cause illness. Parasites, including Giardia and Trichinella, can be present in undercooked or contaminated foods.

Molds, while primarily associated with spoilage, can produce mycotoxins that are harmful if ingested. Understanding the prevalence and role of these pathogens is crucial for effective food safety practices, including proper cooking, handling, and storage techniques to minimize foodborne illness risks.

The other options include elements that either do not directly relate to foodborne illnesses, such as minerals, preservatives, and chemical additives, or focus on products like fungi and yeasts that do not represent the common pathogens responsible for foodborne diseases.