Multiple Choice
To what internal temperature should raw chicken be cooked to effectively kill common pathogenic microorganisms?
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1. Introduction to Microbiology
Introduction to Microbiology
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Jaundice is a symptom commonly associated with which of the following foodborne illnesses?
A
Botulism
B
Hepatitis A
C
Salmonellosis
D
Listeriosis
Verified step by step guidance1
Step 1: Understand the symptom 'jaundice' — it is characterized by yellowing of the skin and eyes due to elevated bilirubin levels, often indicating liver dysfunction.
Step 2: Review the common foodborne illnesses listed: Botulism, Hepatitis A, Salmonellosis, and Listeriosis, and identify which primarily affects the liver.
Step 3: Recall that Hepatitis A is a viral infection that targets the liver, causing inflammation and impairing its function, which can lead to jaundice.
Step 4: Recognize that Botulism, Salmonellosis, and Listeriosis typically cause neurological or gastrointestinal symptoms rather than liver-related symptoms like jaundice.
Step 5: Conclude that jaundice is most commonly associated with Hepatitis A among the given options because it directly involves liver damage.
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