Which group of microorganisms can commonly lead to foodborne intoxication?

Foodborne intoxication is primarily caused by the consumption of foods that contain toxins produced by certain microorganisms. Among the options, bacteria like Staphylococcus aureus are well-known for this. Staphylococcus aureus can produce an enterotoxin that is heat stable and can cause illness when ingested, even if the bacteria themselves are no longer viable due to cooking processes.

This understanding highlights how specific bacteria can lead to foodborne illnesses not just through infection (where the organism itself causes the disease), but through the toxins they generate while in food. While other microorganisms may lead to types of foodborne illnesses, the distinctive characteristic of intoxication—caused by preformed toxins in the food—is primarily attributed to certain bacteria like Staphylococcus.

The presence of viruses and other microbes, such as protozoa and fungi, typically relates more to foodborne infections rather than intoxications, making options that solely include them less relevant in the context of foodborne intoxication.