Statement (I) is correct: Coxiella burnetii (the Q-fever agent) is the most heat-resistant non-spore-forming pathogen in raw milk, and modern pasteurization standards ($63^\circ\text{C}/30\text{ min}$ LTLT and $72^\circ\text{C}/15\text{ s}$ HTST) are specifically calibrated to destroy it. Statement (II) is incorrect: proper pasteurization thermally denatures and completely inactives alkaline phosphatase, resulting in a NEGATIVE alkaline phosphatase test (a positive test indicates raw milk under-pasteurization or post-process contamination).

On XLD agar, Salmonella initially ferments xylose, but rapidly decarboxylates lysine, causing the pH to revert to alkaline and turning the phenol red indicator red/pink. Furthermore, Salmonella produces hydrogen sulfide ($\text{H}_2\text{S}$) from sodium thiosulfate, which reacts with ferric ammonium citrate to form black ferric sulfide precipitates, producing characteristic red colonies with glossy black centers.

Classification of foodborne illnesses into infections, intoxications, and toxi-infections:

• Vibrio parahaemolyticus causes true invasive foodborne infection through intestinal mucosal adherence and invasion.
• Yersinia enterocolitica is an invasive bacterial infection causing enteritis and mesenteric lymphadenitis.
• Clostridium botulinum causes pure foodborne intoxication resulting from pre-formed botulinum neurotoxin ingested in food.
• Clostridium perfringens (Type A) causes foodborne toxi-infection (toxicoinfection). Large numbers of viable vegetative cells ($\gt 10^6\text{ cfu/g}$) are ingested through contaminated cooked meat or dairy foods, survive gastric passage, and sporulate in the small intestine, releasing heat-labile Clostridium perfringens enterotoxin (CPE) into the gut lumen during the sporangial lysis step of sporulation.