Question:
History of Pastry intake causing food poisoning. What is the causative agent
History of Pastry intake causing food poisoning. What is the causative agent
Updated On: Jul 16, 2025
S aureus
- B. cereus
- EIEC
- Verotoxin E.coli
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The Correct Option is A
Solution and Explanation
The question involves identifying the causative agent of food poisoning linked to the consumption of pastries. The correct answer is S. aureus.
Staphylococcus aureus is commonly associated with food poisoning resulting from the consumption of improperly stored or handled foods like pastries. This bacterium produces heat-stable enterotoxins which can cause symptoms like nausea, vomiting, abdominal cramps, and diarrhea. These symptoms typically occur within a few hours after consuming contaminated food.
In contrast, the other options have different characteristics and typical sources:
| Agent | Typical Source and Characteristics |
|---|---|
| B. cereus | Commonly linked with rice and meat; causes two types of gastrointestinal illness: emetic and diarrheal type. |
| EIEC (Enteroinvasive E. coli) | Associated with the contamination of water and food, leading to dysentery-like symptoms. |
| Verotoxin E. coli | Also known as Shiga toxin-producing E. coli (STEC), often linked with undercooked beef and raw vegetables, causing severe intestinal issues. |
Therefore, given the context of pastry-related food poisoning, S. aureus fits as the most appropriate choice.
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