Which pathogen is NOT typically associated with foodborne illnesses?

Fungi are not typically associated with foodborne illnesses in the same way that pathogens like Salmonella, Campylobacter, and Listeria are. While some fungi can produce mycotoxins or cause allergic reactions, they do not usually cause the acute gastrointestinal illnesses that are commonly linked to foodborne pathogens.

Salmonella, Campylobacter, and Listeria are well-known bacteria that can contaminate food and lead to serious health issues, including food poisoning. These bacteria are often discussed in the context of specific types of food, methods of transmission, and their potential health impacts.

In contrast, fungi are more often related to spoilage, food quality issues, or the production of toxins, rather than the direct infectious diseases caused by the other listed pathogens. This distinction is key in understanding food safety and the types of organisms that pose risks in food handling and consumption.