Which of the following illnesses result in a food employee being "excluded" from work?

The importance of excluding food employees from work in the case of certain foodborne illnesses lies in preventing the spread of pathogens that can negatively impact public health. Hepatitis A, a viral infection that affects the liver, is highly contagious and can be transmitted via food or water contaminated with the virus. Those infected can shed the virus before they even exhibit symptoms, making it crucial to exclude infected food employees until they are no longer contagious.

E. coli, particularly the strain O157:H7, is known to cause severe gastrointestinal illness and can lead to serious complications. Employees diagnosed with this illness must be excluded to protect others from potential exposure through food handling.

Salmonellosis, caused by Salmonella bacteria, is another illness that requires exclusion due to the risk of transmission through contaminated food. Employees who are symptomatic or have been diagnosed must refrain from working with food to prevent outbreaks.

In the context of the other options, illnesses like Listeriosis and Brucellosis, while serious, may not always lead to immediate exclusion, and conditions such as Giardiasis may not require the same level of restriction as the illnesses identified in the correct choice. Thus, the combination of Hepatitis A, E. coli, and Salmonellosis defines a set of illnesses