Certified Dietary Manager (CDM) 2025 – 400 Free Practice Questions to Pass the Exam

The correct answer identifies bacteria and viruses as the two main types of foodborne pathogens because they are the most common and significant contributors to foodborne illnesses. Bacteria, such as Salmonella and E. coli, can multiply rapidly in food and release toxins that result in illness. Viruses, such as Norovirus and Hepatitis A, are transmitted through contaminated food or water and can cause widespread outbreaks.

Fungi and worms do not represent the primary categories of pathogens associated with foodborne illnesses; while some fungi can cause mycotoxicosis, and certain worms can be parasitic, they are not classified as common foodborne pathogens in the same way bacteria and viruses are. Similarly, parasites and molds, while they can cause illness, do not encompass the majority of foodborne illnesses as effectively as bacteria and viruses do. Insects and rodents, on the other hand, are vectors that may carry pathogens but are not classified as pathogens themselves. Recognizing the role of bacteria and viruses in food safety helps in employing proper food handling, preparation, and storage practices to minimize foodborne illnesses.