Which food-related activity is linked to an increased risk of Shigella infection?

The activity that is linked to an increased risk of Shigella infection is serving salads with TCS (Time/Temperature Control for Safety) foods. Shigella is a pathogenic bacteria that can cause foodborne illness, often transmitted through contaminated food and water, or from person to person.

When salads are made with TCS foods—such as those containing proteins, dairy, or cooked grains—there is an increased risk of bacterial growth if these ingredients are not handled and stored properly. TCS foods require careful monitoring of time and temperature to prevent the growth of harmful pathogens. For example, if salads are prepared in advance and left at room temperature, the risk of Shigella multiplying in the ingredients increases. Therefore, it is crucial to ensure that salads with TCS foods are prepared and served under safe conditions to minimize the risk of infection.

In contrast, activities such as cooking food thoroughly, eating sushi, and freezing meat typically do not present the same risk for Shigella transmission. Cooking food thoroughly can kill pathogens, including Shigella. Eating sushi, while it can pose risks due to raw fish, is not directly associated with Shigella, which is primarily linked to foods contaminated by fecal matter. Freezing meat is a method