Which pathogen would require a food handler to be excluded from work?

The correct answer is based on the specific guidelines and regulations regarding foodborne pathogens and employee health. The key factor here is the potential for transmission and the severity of the illnesses caused by these pathogens. Campylobacter coli is known to be a significant cause of foodborne illness, and if a food handler is infected, there is a substantial risk of spreading the bacteria through food handling processes.

In food safety practices, food handlers who are diagnosed with specific pathogens that pose a high risk to public health are often required to be excluded from work to prevent outbreaks of foodborne illness. Campylobacter, particularly in food service environments where cross-contamination can easily occur, warrants exclusion due to its virulence and the likelihood of transmission through improper handling.

Other pathogens mentioned might cause illness, but the protocols for exclusion depend on the specific circumstances and the risk they pose for contamination. In contrast, while norovirus is also highly contagious and would typically lead to exclusion, Campylobacter's association with particular handling scenarios closely aligns with established exclusion guidelines.

Ultimately, understanding the characteristics of each pathogen, including transmission routes and severity of illness, helps in making informed decisions about food handler exclusions to maintain food safety.