Which bacteria is known to be carried by healthy individuals on their hands and can cause foodborne illness?

Staphylococcus is a type of bacteria that can commonly reside on the skin and in the nasal passages of healthy individuals without causing illness. However, when these individuals handle food and do not follow proper hygiene practices, Staphylococcus can transfer to the food. If the food is then consumed, especially if it is left out at room temperature for too long, the bacteria can multiply and produce toxins that lead to foodborne illness.

The risk posed by Staphylococcus is significant because the toxins it produces are heat-stable, meaning they can withstand cooking temperatures, making the food unsafe even after proper cooking. This highlights the importance of maintaining good hand hygiene and proper food handling practices in order to minimize the risk of contamination and foodborne illness.

In contrast, other bacteria such as Yersinia, Clostridium botulinum, and Bacillus cereus have different modes of transmission and sources. While they can cause foodborne illnesses, they are not typically carried on the hands of healthy individuals in the same manner as Staphylococcus.