Final answer:
Improved sterilization and canning procedures have reduced botulism cases, and most foodborne illnesses are related to small-scale food production, contrary to large-scale production.
Step-by-step explanation:
Poor food safety standards can result in various negative outcomes, but they do not typically result in increased incidence of botulism due to better sterilization and canning procedures. Significant improvements in these areas have actually helped reduce the rates of botulism. Most cases of foodborne illness are now linked to small-scale food production rather than large-scale, contrary to what one might assume. Foodborne illness commonly arises from food contamination due to improper handling, preparation, or storage, such as poor hygiene, cross-contamination, or failure in temperature control.
Poor food safety standards can result in various events, including foodborne diseases and illnesses. These can range from mild symptoms such as stomach cramps and diarrhea to more severe conditions that require hospitalization or even lead to death. These events can be caused by factors like contamination through improper handling, cross-contamination, poor hygiene practices, and failure of temperature control. However, better sterilization and canning procedures have reduced the incidence of botulism, a severe form of food poisoning, in small-scale food production.