Food-borne illness outbreaks can be caused by microorganisms such as bacteria, viruses, protists, or tiny worms. Food-borne illness outbreaks have occasionally occurred on cruise ships. Determine whether each outbreak was caused by bacteria, viruses, protists, or tiny worms.

A-Bacteria
B-Virus
C-Tiny worms
D-Protists

1.Pre-packaged fresh green onions and seed sprouts that have been contaminated with Salmonella species.
2.A sick food service worker doesn’t wash his hands after having a bowel movement. When he returns to the ship’s kitchen, he uses his bare hands to break lettuce into bits for the salad. As a result, the salad is contaminated with the worker’s feces. The passengers who ate the salad develop abdominal cramps, vomiting, and watery diarrhea within a day or two after eating the salad.
3.Raw ground bear meat is served on crackers as a snack before dinner. The meat contains Trichinella.
4.Raw oysters contaminated with Virio vulnificus
5.The children’s swimming pool on the top deck is not properly treated with chlorine. A sick infant, who’s wearing only a diaper, contaminates the pool with his feces. As a result, many of the children in the pool show signs of Giardia infection when they return home.

6.Rare hamburgers made with ground beef that is contaminated with O157:H7
7.An infected food service assistant goes to the bathroom and forgets to wash her hands after having a bowel movement. She returns to the kitchen and uses her bare hands to arrange appetizers of cheese cubes and fresh vegetables on a serving platter. About 3 weeks after the passengers return home, they develop fever, vomiting, diarrhea, weakness, and signs of jaundice.