Consuming only well-cooked hamburgers would be most likely to help reduce the risk of foodborne illness caused by
a. Vibrio vulnificus.
b. Escherichia coli.
c. Clostridium botulinum.
d. Listeria monocytogenes.
B
Foodborne illness caused by E. coli has been linked to consumption of undercooked hamburgers and can be prevented by thorough cooking of the meat. Vibrio vulnificus causes foodborne illness due to consumption of raw or undercooked seafood, especially shellfish. Clostridium botulinum produces a toxin in improperly prepared home-canned foods. Listeria monocytogenes may be found in unpasteurized dairy products, sliced deli meats, smoked fish, hot dogs, and deli-prepared salads.
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