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
Implications for infection control
Early in the twentieth century, when malnutrition was common, companies such as this one advertised
Basic Food Groups and Their Major Nutrients (Continued)
The Epiglottis The epiglottis prevents food from entering the trachea when you swallow
Whole fruits and vegetables, whole grains, and legumes are the best food sources of fiber
Ranges of Food Security