Regarding food safety,
a. Explain whether there is a greater risk for E. coli O157:H7 infection when consuming a hamburger compared to consuming a steak.
b. Discuss whether or not food poisoning can still occur after consuming a reheated pot of soup known to be contaminated with Staphylococcus aureus.
c. Summarize the microbial risks associated with consuming raw seafood or shellfish today.
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