A microorganism commonly found in human nasal passages and on the skin that can cause food borne illness if food becomes contaminated is ____________.

Staphylococcus aureus is a bacterium commonly found on the skin and in the nasal passages of humans. This microorganism can easily contaminate food, particularly through improper handling, where an infected person may transfer the bacteria to the food. Staphylococcus aureus is particularly notable for its ability to produce toxins that can lead to foodborne illness, even if the bacterium itself is killed during cooking.

When food becomes contaminated with Staphylococcus aureus, it can lead to a fast-acting food poisoning, characterized by symptoms such as nausea, vomiting, and diarrhea. The risk is especially high in foods that are handled frequently or left at room temperature for extended periods, as this allows the bacteria to multiply and produce toxins.

Understanding the role of Staphylococcus aureus in food safety highlights the importance of proper hygiene practices in food preparation and handling. While other microorganisms listed may also cause foodborne illness, Staphylococcus aureus's unique association with human carriers and its toxin production make it a key concern in this context.