Which of the following bacteria is associated with ready-to-eat foods?

Listeria is a type of bacteria that is indeed associated with ready-to-eat foods, making it an important consideration for food safety. This bacterium can survive and even grow at refrigeration temperatures, which is often where ready-to-eat foods are stored. Items such as deli meats, soft cheeses, and prepared salads have been linked to Listeria outbreaks primarily because of its ability to contaminate these foods during processing or handling.

Unlike some other bacteria, Listeria is particularly concerning for vulnerable populations, such as pregnant women, newborns, elderly individuals, and those with weakened immune systems, as it can lead to severe illness. The risk associated with Listeria underlines the importance of safe food practices, such as proper cleaning, cooking, and avoiding cross-contamination, especially in environments where ready-to-eat foods are prepared and served.

In contrast, while Bacillus cereus is associated with cooked foods and can cause foodborne illness through undercooked rice and pasta, its relevance is not specifically to ready-to-eat foods like Listeria. Vibrio is typically linked to seafood and is more specific to certain environmental conditions and food handling practices. Staphylococcus aureus is related to improperly handled foods that contain protein (