Which type of food worker illness is asymptomatic?

Choosing asymptomatic as the correct answer highlights an important concept in food worker illnesses. Asymptomatic illnesses are those in which an individual is infected with a pathogen but does not exhibit any visible symptoms. This means that the person can still carry and potentially spread the illness to others during food preparation or handling without being aware of it.

In the context of food safety, it is critical to recognize the risks posed by asymptomatic carriers, particularly for certain pathogens such as Hepatitis A or Norovirus. In many cases, these workers may adhere to food safety protocols but still pose a risk since they do not show any signs of illness.

The other options relate to different states of illness. When the illness is resolved, the person has recovered and no longer poses a health risk. Symptomatic illness refers to when an individual exhibits clear signs of sickness, which usually leads to exclusion from food handling to prevent spreading the disease. Lastly, infectious indicates that the person can transmit the illness to others, but this does not necessarily mean they are asymptomatic.

Understanding the role of asymptomatic carriers in food safety is vital for implementing proper health monitoring and hygiene practices in food establishments.