Which agent has foodborne gastrointestinal infections as one of its forms?

• A. Anthex
• B. Anthrax
• C. Shigella
• D. Listeria

Answer: (A)

Foodborne gastrointestinal infections occur when a microbe in contaminated food or water irritates and inflames the gut, causing diarrhea and cramping. Shigella fits this pattern best because it spreads easily through the fecal-oral route via contaminated food or water and has a very low infectious dose, so even small amounts can cause illness. Once in the intestine, Shigella invades the lining and can produce toxins that drive inflammatory, sometimes bloody, diarrhea—the hallmark of shigellosis. This makes it the classic agent associated with foodborne GI infections.

Listeria can also be acquired from contaminated food, but it’s more notable for invasive disease in pregnant women, newborns, and the immunocompromised, rather than a typical foodborne gastroenteritis. Anthrax in its common forms is not a primary foodborne gut infection, and the unrecognized name listed isn’t a standard pathogen.