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A range of bacteria, viruses, and parasites are to blame for the majority of foodborne illnesses, which are infections. Food contamination and foodborne illness can also be brought on by harmful poisons and chemicals.
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What about foodborne illnesses?</h3>
- Politicians, journalists, and members of the foodservice industry are frequently quoted when claiming where foodborne diseases are most frequently exposed to consumers.
- It is frequently believed that the majority of foodborne diseases are brought on by eating food where meals are made to order, whether in restaurants or households.
- The norovirus is the most typical cause of foodborne illness in the United States.
- Watery diarrhea, gaseousness, vomiting, and flu-like symptoms are brought on by the virus.
- The majority of cases of foodborne disease are caused by microbial contamination (bacterial, viral, or parasite contamination).
- When someone becomes ill after ingesting tainted food or drink, they are said to have a foodborne sickness.
- It is also known as food poisoning, foodborne illness, and foodborne infection.
- Foodborne disease is thought to be brought on by more than 250 substances.
Learn more about foodborne illness here:
brainly.com/question/535955
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Answer:
not sure but I think the correct answer is c
Answer: A
Explanation:
Incidence rates describe the occurrence of new cases of a disease or condition in a community during a period of time relative to the size of the population at risk for that disease or condition during that same time period. In calculating this rate, the numerator is the number of new cases during the specific period of time, and the denominator consists only of those who are at risk for developing the disease or condition during the specific period of time. A prevalence rate is the number of all cases of a specific disease or condition in a population at a given point in time relative to the population at the same point in time. Attack rates document the number of new cases of a disease in those exposed to the disease. The percentage of deaths in a specific period of time from a specific cause refers to the mortality rate.
