Food-borne illnesses can have substantial health and economic consequences. Correctly identify the steps that can lead to food-borne illness by Salmonella/Campylobacter and E. coli 0157:H7
1. Bloody diarrhea and hemolytic uremic syndrome can result
2. Live E. coli 0157:H7 bacteria are ingested
3. A Shiga-like toxin is produced
4. Incomplete cooking of raw hamburger fails to kill all pathogens
5. Live Salmonella or Campylobacter bacteria are ingested
6. Diarrhea, abdominal pain and nausea can result.
7. Incomplete cooking of poultry and fruits/vegetables fails to kill all pathogens
8. The pathogen multiplies in the intestinal tract for 2-48 days
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