Name three common bacteria that can cause foodborne illnesses.

The selection of Salmonella, E. coli, and Listeria as common bacteria responsible for foodborne illnesses is accurate due to their significant presence in various food products and their association with widespread outbreaks.

Salmonella is often found in raw or undercooked meats, poultry, eggs, and sometimes fruits and vegetables. It is a leading cause of food poisoning, with symptoms ranging from fever to gastrointestinal distress.

E. coli, particularly the strain O157:H7, is linked to undercooked ground beef, unpasteurized milk, and contaminated produce. It can lead to severe illness and is notorious for causing outbreaks due to its low infectious dose.

Listeria is different from the others as it can thrive even at refrigerator temperatures and is typically associated with ready-to-eat deli meats and unpasteurized dairy products. It poses a serious risk, particularly to vulnerable populations such as pregnant women and individuals with weakened immune systems.

While Staphylococcus, Clostridium, and Bacillus cereus also cause foodborne illnesses, they do not have the same level of prominence or recognition in general discussions regarding common foodborne pathogens as Salmonella, E. coli, and Listeria. Moreover, Giardia and Norovirus are primarily linked to food