Which of the following is often found in fish and fish products?

The correct answer, indicating that intestinal parasites are often found in fish and fish products, is accurate because certain types of fish can harbor parasites such as tapeworms and roundworms. These parasites can be present in both wild-caught and farmed fish, and they are of particular concern because they can lead to foodborne illnesses in humans if the fish is consumed raw or undercooked.

While other pathogens, such as Salmonella, E. coli, and Norovirus, are associated with different foods, they are not specifically linked to fish and fish products in the same way that intestinal parasites are. For instance, Salmonella is more commonly found in poultry and eggs, E. coli is often associated with beef and contaminated vegetables, and Norovirus is frequently linked to shellfish and ready-to-eat foods. Understanding the specific hazards related to fish helps food managers implement appropriate safety measures and cooking practices.