Which of the following is a correct pairing of a foodborne pathogen and the illness it can cause?

• A. Escherichia coli O157:H7 — hemorrhagic colitis.
• B. Salmonella — gastroenteritis.
• C. Vibrio vulnificus — stomach cramps.
• D. Clostridium botulinum — wound infection.

Answer: (B)

Understanding how a foodborne pathogen typically presents as a disease helps you choose the right pairing. Salmonella is a classic culprit that leads to gastroenteritis after consuming contaminated foods. The illness features diarrhea, abdominal cramps, and sometimes fever, which makes this pairing a straightforward, widely recognized match in food safety practice.

The other options are less representative of the common illness names used in basic guidance: Escherichia coli O157:H7 is strongly associated with hemorrhagic colitis and can progress to conditions like HUS, which is a more specific and severe outcome than the broad label given. Vibrio vulnificus is best known for severe wound infections and septicemia, with gastroenteritis being less characteristic of its typical presentation. Clostridium botulinum causes botulism; while wound botulism can occur, the disease is botulism rather than a wound infection, so the illness naming doesn’t align as neatly.

So the most conventional and clear match is Salmonella producing gastroenteritis.