Which of the following pathogens can be asymptomatic in food workers?

The chosen answer highlights Norovirus as a pathogen that can be asymptomatic in food workers. Norovirus is known for its ability to spread rapidly, especially in high-contact environments like restaurants and cafes. One critical aspect of Norovirus is that a person infected may not show any symptoms—meaning they could be shedding the virus and still effectively transmit it to others, particularly through food or surfaces they touch.

This characteristic of asymptomatic shedding poses significant risks for food safety and public health. Food workers who are unaware they are carriers can inadvertently contaminate food items, leading to potential outbreaks. Understanding this risk is crucial in training programs like the one at Starbucks, as it emphasizes the importance of focusing on good hygiene practices and awareness of personal health, even when individuals feel fine.

Other pathogens mentioned, like Listeria, Hepatitis A, and Salmonella, do have asymptomatic stages or lower-risk profiles in specific cases, but they are not typically associated with the same level of asymptomatic transmission presented by Norovirus. Thus, recognizing the unique implications of Norovirus is essential in food safety management training, especially concerning personnel who handle food.