What foodborne illness is associated with toxin-mediated infection from slowly cooled foods, usually meats?

The foodborne illness associated with toxin-mediated infection from slowly cooled foods, particularly meats, is indeed Perfringens food poisoning. This illness is caused by the bacterium Clostridium perfringens, which can produce spores that survive in cooked foods that are left to cool slowly, allowing the bacteria to multiply if the food is held at temperatures that are favorable for growth.

When food is improperly cooled, especially large batches like those often found in food service, the bacteria can proliferate and produce toxins, leading to gastrointestinal symptoms when consumed. This highlights the importance of proper food cooling techniques, such as cooling foods rapidly to below 41°F (5°C) to prevent bacteria from reaching harmful levels.

The other options listed represent different pathogens with unique characteristics and sources. While each can cause foodborne illness, they are not specifically linked to the toxin-mediated infections associated with improperly cooled meats. Understanding these connections helps in implementing effective food safety practices to prevent foodborne illnesses.