Which food safety concern is primarily due to poor-handling practices of food handlers?

The primary food safety concern attributed to poor handling practices of food handlers is Rotavirus. Understanding this connection is crucial for food safety management. Rotavirus is primarily transmitted through the fecal-oral route, and food handlers who do not practice proper hygiene—such as thorough handwashing after using the restroom—can easily spread the virus to food or surfaces in a food service environment. This is especially critical in settings where young children are present, as they are particularly vulnerable to severe infections caused by Rotavirus.

Good food handling practices, including hygiene and sanitation, are critical in preventing the transmission of Rotavirus. In contrast, while the other pathogens listed may also have associations with improper food handling, they each have different primary transmission routes or environmental factors impacting their spread. Therefore, Rotavirus serves as an important reminder of the impact that individual food handlers have on overall food safety and public health.