Which bacteria cause a highly deadly foodborne illness?

The focus of this question is on identifying the source of highly deadly foodborne illnesses. In this context, neither food-contact or hand-contact surfaces, nor the statements about mold or virus transfer are directly related to the bacteria itself.

The cause of many highly deadly foodborne illnesses is often linked to specific pathogens, such as Listeria monocyogenes, Escherichia coli O157:H7, and Salmonella species. These bacteria can lead to severe health issues, particularly in vulnerable populations.

Understanding the role of food-contact and hand-contact surfaces is essential in preventing cross-contamination, but these options do not specifically identify the bacteria responsible for such illnesses. Similarly, options regarding mold or virus transfer do not correctly address the question about the bacteria associated with deadly foodborne illnesses.

Recognizing the specific bacteria that pose serious health risks is crucial in food safety training, which is the foundation for effective management in food service operations. Therefore, it's important to focus on understanding various pathogens and their transmission routes, rather than general categorical aspects like surfaces or conditions related to mold or viruses.