Answer to Question 1
B
Foodborne illness caused by E. coli has been linked to consumption of undercooked hamburgers and can be prevented by thorough cooking of the meat. Vibrio vulnificus causes foodborne illness due to consumption of raw or undercooked seafood, especially shellfish. Clostridium botulinum produces a toxin in improperly prepared home-canned foods. Listeria monocytogenes may be found in unpasteurized dairy products, sliced deli meats, smoked fish, hot dogs, and deli-prepared salads.
Answer to Question 2
1, It lists all ingredients in descending order; 2, I can tell if the food has trans fats..
Rationale: The Nutrition Facts panel is required to list all ingredients by weight in descending order. A reduced fat designation may be on the container or package label, but it is not part of the Nutrition Facts panel. A serving size is on the label; a portion size is what the client chooses to eat. It may or may not match the serving size as designated by the manufacturer or producer. The Nutrition Facts panel must have the trans fat content listed as a subheading under fats. Calories are listed by serving size, not package contents. Consumers can calculate the calories for the package by multiplying the calories per serving by the number of servings per package.
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E. coli O157: H7 is the strain of E. coli bacteria that causes the most foodborne illness
Pathogens That Cause Foodborne Illness (2 of 5)
The relationship between maternal age and the frequency of trisomy 21 (Down syndrome). The risk incr