Answer:
One example of a biological hazard that can cause foodborne illness is the bacterium Salmonella. Salmonella is a type of bacteria commonly found in raw or undercooked poultry, eggs, meat, and dairy products, as well as on fruits and vegetables contaminated with fecal matter. Consuming food contaminated with Salmonella can lead to symptoms such as diarrhea, abdominal cramps, fever, and vomiting. In severe cases, it can result in hospitalization and even death, particularly in vulnerable populations such as the elderly, young children, and individuals with weakened immune systems. Proper food handling, storage, and thorough cooking can help prevent Salmonella contamination and reduce the risk of foodborne illness.
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