Which of the following is an environmental pathogen that can contaminate ready-to-eat products, potentially causing illness after consumption?

Listeria monocytogenes is an environmental pathogen of particular concern for ready-to-eat products. This bacterium is unique among foodborne pathogens in that it can grow at refrigeration temperatures, which allows it to survive in ready-to-eat foods such as deli meats, soft cheeses, and unpasteurized milk products. Listeria is capable of contaminating food products during various stages of the food supply chain, from raw production to processing and distribution.

The primary risk associated with Listeria is its ability to cause listeriosis, a serious infection that poses significant health risks, particularly to vulnerable populations such as pregnant women, newborns, the elderly, and individuals with weakened immune systems. Symptoms can range from mild flu-like indications to severe complications like meningitis or septicemia.

While other pathogens like Salmonella enteritidis and Escherichia coli O157:H7 are significant contributors to foodborne illness, they are generally associated with undercooked foods or specific raw products rather than being environmental contaminants that can commonly affect ready-to-eat items. Trichinella spiralis, on the other hand, is primarily linked to undercooked meat, particularly pork, and does not pose a risk to ready-to-eat foods in