Which bacteria has been associated with causing miscarriages in pregnant women?

Listeria is the correct choice because it is a pathogenic bacterium that poses significant risks to pregnant women. Listeria monocytogenes can survive and multiply in refrigerated environments, making it particularly hazardous in ready-to-eat foods. When pregnant women consume contaminated food, Listeria can cross the placental barrier, potentially leading to serious outcomes, including miscarriage, stillbirth, premature delivery, or severe illness in the newborn.

This bacterium is commonly found in unpasteurized dairy products, deli meats, and other processed foods. Awareness of Listeria's risks is crucial in food safety practices, particularly for vulnerable populations such as pregnant women.

Escherichia coli and Salmonella, while also harmful, are more commonly associated with gastrointestinal illness rather than direct links to miscarriages. Bacillus cereus is typically associated with foodborne illness due to its ability to produce toxins in improperly stored food, but it does not have the same association with pregnancy outcomes. This distinction underscores the importance of understanding the specific health risks posed by various foodborne pathogens.