Answer to Question 1
Foodborne infections are caused by eating foods contaminated by infectious microbes. Among foodborne infections, norovirus and Salmonella are the leading causes of hospitalizations and deaths. Pathogens commonly enter the GI tract in contaminated foods such as undercooked poultry and unpasteurized milk. Symptoms generally include abdominal cramps, fever, vomiting, and diarrhea. Food intoxications are caused by eating foods containing natural toxins or, more likely, microbes that produce toxins. The most common food toxin is produced by Staphylococcus aureus; it affects more than 1 million people each year. Less common, but more infamous, is Clostridium botulinum, an organism that produces a deadly toxin in anaerobic conditions such as improperly canned (especially home-canned) foods and improperly stored foods (such as homemade herb-flavored oils or commercially made, chilled foods stored at room temperature). The botulinum toxin paralyzes muscles, making it difficult to see, speak, swallow, and breathe. Because death can occur within 24 hours of onset, botulism demands immediate medical attention. Even then, survivors may suffer the effects for months or years.
Answer to Question 2
B
How Americans Identify with Religion
(a) Lymph node and (b) the palpation of cervical lymph nodes for enlargement due to infection.
Food Sources of the Essential Fatty Acids Many oils and nuts
Downward Spiral of Poverty and Hunger Lack of food can lead to numerous other symptoms
The Location and Number of Food- and Beverage-Processing Facilities
E. coli O157: H7 is the strain of E. coli bacteria that causes the most foodborne illness