Foodborne pathogens: Which of the following Gram-negative bacteria are classically associated with food poisoning outbreaks?

Introduction / Context:
Food poisoning involves specific pathogens with well-known reservoirs, transmission routes, and toxins. Differentiating classic foodborne pathogens from spoilage organisms or unrelated taxa is critical in outbreak investigation and control measures.

Given Data / Assumptions:

• We are focusing on Gram-negative agents of food poisoning.
• Options include Salmonella, Pseudomonas, and Clostridia.
• “Food poisoning” is used in the traditional sense of gastroenteritis due to ingestion of pathogens or toxins.

Concept / Approach:

Salmonella (Gram-negative) is a leading cause of foodborne illness worldwide, linked to poultry, eggs, meats, and produce. Pseudomonas species are Gram-negative spoilage organisms causing off-odors and slime in refrigerated meats and milk but are not classic food poisoning agents. Clostridia (e.g., C. botulinum, C. perfringens) are Gram-positive; while they cause foodborne disease, they are not Gram-negative. Therefore, Salmonella is the best answer among the choices.

Step-by-Step Solution:

Verification / Alternative check:

Epidemiological data and public health advisories frequently cite non-typhoidal Salmonella as a major cause of gastroenteritis. Standard clinical diagnostics (culture on selective media like XLD or Hektoen and serotyping) support identification.

Why Other Options Are Wrong:

• Pseudomonas: primarily spoilage; rarely implicated in classic food poisoning.
• Clostridia: important foodborne pathogens but Gram-positive, not fitting the question's Gram-negative criterion.
• None of these: incorrect because Salmonella fits.

Common Pitfalls:

• Equating spoilage with food poisoning; not all spoilage organisms are pathogens.
• Overlooking Gram reaction requirements in the question stem.

Final Answer:

Salmonella