Which pathogen would require a food handler to be excluded from work?

The correct choice is Norovirus, as food handlers diagnosed with this pathogen must be excluded from work to prevent the spread of the virus. Norovirus is highly contagious and can cause outbreaks, especially in food service settings. It is primarily transmitted through the fecal-oral route, often via contaminated food or surfaces. To ensure public health and safety, it is critical to exclude infected food handlers until they have been symptom-free for at least 48 hours.

While Listeria monocytogenes is a concern for foodborne illness, it does not typically require the exclusion of food handlers, as infected individuals often do not show symptoms or the illness mainly affects vulnerable populations in the community. Non-typhoidal salmonella and E. coli can also cause foodborne illnesses, but they generally do not necessitate exclusion from work unless specific symptoms or circumstances are present that pose a risk to food safety. Thus, Norovirus stands out as the pathogen linked with mandatory exclusion from work for food handlers.