When health care providers are trying to determine which foodborne pathogen may have been ingested, it is helpful for them to know
A. the incubation period because it differs among pathogens.
B. the type of food that was consumed.
C. the symptoms experienced by people who consumed the contaminated foods.
D. All of the above
Question 2
In order to reduce the risk of developing a foodborne illness when traveling abroad, the traveler is advised to
A. drink only bottled water.
B. boil bottled water.
C. only consume fluids from fruits.
D. add ice to water to reduce bacterial growth.
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