Question

what is a common factor that your group sees in the risks above? come up with a response of what you could do to avoid this risk. what are some different foodborne illnesses? (google them if you dont know) 1. salmonella 2. norovirus 3. ecoli 4. listeria 5. 6.

Explanation:

For the first question: The question references unshown "risks above", but a common shared factor for foodborne illness risks is contaminated food/water from improper handling, cooking, or storage. To avoid this risk, follow safe food practices.
For the second question: Common foodborne illnesses beyond the listed ones include those caused by the bacterium Campylobacter and the parasite Toxoplasma gondii.

Answer:

1. Common risk factor (assumed for foodborne risks): Contaminated food/water from unsafe food handling/storage/cooking.

Prevention: Wash hands and produce thoroughly, cook foods to safe internal temperatures (e.g., 75°C for most meats), store perishables below 4°C, avoid cross-contamination between raw and cooked foods.

1. Additional foodborne illnesses:
2. Campylobacter
3. Toxoplasma gondii