Which of the following is NOT one of the "Big Six" Diseases?

The "Big Six" diseases in food safety are a group of pathogens known to cause significant foodborne illnesses. This group typically includes:

1. Salmonella Typhi

2. Hepatitis A

3. Norovirus

4. Salmonella (non-Typhoidal)

5. E. coli O157:H7

6. Listeria monocytogenes

Streptococcus, while it is a type of bacteria that can cause infections, does not fall within the established "Big Six" pathogens that are prioritized for control in food service and foodborne illness prevention. This distinction is based on their prevalence and the severity of the diseases they cause in the context of food safety.

The other options represent recognized foodborne pathogens that pose significant health risks and belong to the "Big Six" category. Salmonella Typhi and Hepatitis A are both significant causes of illness linked to food and water consumption, while Norovirus is known for its high transmission rates, particularly in community outbreaks and food service settings. Understanding this classification helps food service professionals prioritize their focus on preventing the transmission of these specific pathogens to safeguard public health.