Question

Which of the following raw milk bacteria is a significant concern for foodborne illness?

• A. Saccharomyces cerevisiae
• B. Escherichia coli O157:H7
• C. Streptococcus thermophilus
• D. Lactobacillus acidophilus

Hint:

Any bacterial strain with the specific serotype suffix "O157:H7" represents a highly pathogenic, toxin-producing organism of severe food safety concern.

Answer 1

The Correct Option is B

Step 1: Understanding the Concept:
While many bacteria in milk are harmless spoilage organisms or beneficial starter cultures, raw milk can occasionally harbor highly pathogenic bacteria that pose severe public health risks.

Step 2: Detailed Explanation:
- Escherichia coli O157:H7: A virulent, enterohemorrhagic strain of E. coli that produces Shiga-like toxins. Ingestion of contaminated raw milk can cause severe foodborne illness, characterized by bloody diarrhea (hemorrhagic colitis) and potentially life-threatening hemolytic uremic syndrome (HUS).
- Saccharomyces cerevisiae is a harmless yeast commonly used in baking and brewing.
- Streptococcus thermophilus is a safe, non-pathogenic lactic acid bacterium used as a starter culture in yogurt and cheese making.
- Lactobacillus acidophilus is a beneficial probiotic bacterium.

Step 3: Final Answer
The raw milk bacterium of significant concern for causing severe foodborne illness is Escherichia coli O157:H7.