The majority of foodborne illness is caused by _____.
a. bacteria
b. viruses
c. parasites
d. industrial chemicals
Question 2
Answer the following questions based on the case study Katelyn Cornhusker information below. The local newspaper has just reported an outbreak of food poisoning from a local restaurant that is part of a national chain of restaurants who have reported similar outbreaks. Katelyn Cornhusker reports on the story and uses quotes from the Centers for Disease Control and Prevention governmental website; a nutrition professor from the state-funded university; and a dietitian and a medical doctor, both from a local hospital that has been treating patients who got sick from the contaminated food. The story describes how individuals are being hospitalized after experiencing symptoms of cramps, nausea, bloating, and bloody diarrhea within 12 to 18 hours of eating undercooked hamburgers. Most patrons also consumed a diet soda, milk shake, and French fries with their meal. Which level of organization would the microorganism fit into to cause the food-borne illness outbreak?
A) Atom
B) Molecule
C) Cell
D) Groups of cells
E) Organism
Griffith's experiments that showed the transformation of bacteria by a “transfor
Effects of introduced parasites on American chestnut trees.
Skin signs are objective evidence of an illness or disorder. They can be seen, measured, or felt.
Abnormalities Caused by Cardiac Pathology
Vaginal Discharge with Microorganisms Caused by Trichomoniasis
Example of gene control in bacteria