Which of the following is one of the four common types of food poisoning?

• A. Staphylococcus aureus
• B. Rotavirus
• C. Clostridium perfringens
• D. Salmonella.

Answer: (D)

The main idea is recognizing which organisms are commonly cited as major causes of foodborne illness in HACCP practice. Among the options, Salmonella is a well-known, classic culprit associated with a wide range of foods and outbreaks, so it’s commonly listed as one of the four typical food poisoning types. Rotavirus causes gastroenteritis but is a viral pathogen and isn’t grouped with those four common bacterial food-poisoning types. The other two options, Staphylococcus aureus and Clostridium perfringens, are indeed recognized as common bacterial sources of food poisoning, but the question’s standard teaching often highlights Salmonella as a representative member of that four-pathogen group. In practice, controlling Salmonella involves proper cooking to safe temperatures, preventing cross-contamination, and maintaining safe storage conditions to stop bacterial growth.