Which of the following is listed among common foodborne pathogens?

• A. Listeria monocytogenes
• B. Staphylococcus aureus
• C. E. coli O157:H7 and non-O157 STEC E. coli (O26, O45, O103, O111, O121, and O145)
• D. Bacillus subtilis

Answer: (C)

Shiga toxin–producing Escherichia coli are highlighted as common foodborne pathogens because a broad range of E. coli serotypes can cause illness and outbreaks, and official guidance groups them together as a category. The option that lists Escherichia coli O157:H7 along with non-O157 STEC serotypes (O26, O45, O103, O111, O121, and O145) reflects this standard listing used in FSIS materials. These serotypes are specifically recognized for their role in foodborne disease and are monitored as a key group of pathogens.

Bacillus subtilis is not considered a major foodborne pathogen in the same context. While Listeria monocytogenes and Staphylococcus aureus are indeed important foodborne pathogens, the item in question points to the E. coli STEC grouping, which is why this option is the best fit.