Which pathogen's illness prevents foodhandlers from working in their operation?

Salmonella Typhi is a significant concern for food handling operations because it is responsible for typhoid fever, a serious illness that can spread through contaminated food or water. When a food handler is diagnosed with an illness caused by Salmonella Typhi, public health regulations typically mandate that the individual be excluded from working in any food handling capacity until they have fully recovered and are no longer shedding the bacteria.

This strict guideline is in place because Salmonella Typhi can remain in a person's system even after symptoms have resolved, meaning that asymptomatic individuals could still pose a risk of contaminating food and potentially spreading the illness to others.

While E. coli, Norovirus, and Listeria are also pathogens of concern in the food industry, they might not always necessitate the same level of exclusion from working, particularly in cases that are less severe or can be managed under specific conditions. This distinction is why Salmonella Typhi is highlighted as a pathogen that requires the immediate exclusion of affected food handlers from food operations.