Nassau County Food Managers Practice Exam

Staphylococcus aureus is a bacterium commonly found on the skin and in the nose of healthy individuals. This organism is particularly notable because it can be transferred to food through improper handwashing or contact with contaminated surfaces. When an infected individual handles food without taking the proper precautions, they can inadvertently introduce Staphylococcus aureus into the food, leading to foodborne illness.

The other options, while some can harbor bacteria, are not primary sources of Staphylococcus aureus. Fruits and vegetables can carry various pathogens but are not specifically linked to Staphylococcus aureus as a common source. Poultry is associated with different bacteria, such as Salmonella and Campylobacter, rather than Staphylococcus aureus. Water quality can vary, but it is not a typical reservoir for this bacterium compared to human carriers. Understanding the transmission pathways of Staphylococcus aureus is crucial for food safety and effective hygiene practices in food handling.