Foodborne intoxication results from the consumption of toxins produced by organisms growing in a food. Foodborne infection results from consumption of living organisms.
■ How does cooking a home-canned food immediately prior to consumption prevent botulism?
■ Which foodborne pathogen can cause hemolytic uremic syndrome?
■ Why would a large number of competing microorganisms in a food sample result in lack of sensitivity of culture methods for detecting pathogens?
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