Which microorganism is generally considered beneficial and does not cause foodborne illness?

Yeast is generally recognized as a beneficial microorganism that does not cause foodborne illness. It plays a crucial role in various food processes, particularly in baking and fermentation. For example, yeast is essential in making bread rise and in the production of alcoholic beverages such as beer and wine.

When yeast ferments sugars, it produces carbon dioxide and alcohol, which not only acts as a leavening agent but also helps in preserving food by creating an environment that is hostile to spoilage organisms. This positive contribution to food processing contrasts sharply with other microorganisms listed, which can pose health risks.

In summary, the beneficial nature of yeast in food production processes reinforces why it is not associated with foodborne illness, making it an essential element in many culinary applications.