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Which аminо аcid is the precursоr оf the thyroid hormones?
Cаse Study: Fооdbоrne illness Mаriа brought a large pan of beef stew to a family potluck. The beef stew was made with ground beef and potatoes. After cooking, the stew was left covered at room temperature for several hours before being served. That night, Maria and several others who ate the stew developed severe abdominal cramps and watery diarrhea. Most recovered by the next day, and there was little or no fever or vomiting. Maria’s friend, who is taking a nutrition course, mentioned that potatoes can contain a natural toxin called solanine and suggested that it might have caused the illness. However, Maria recalls that the potatoes were not green or sprouted, so she instead suspects a foodborne pathogen such as Salmonella, Clostridium perfringens, or norovirus. What food safety mistake most likely contributed to the illness? (1 pt) What is the danger zone? Explain using your own words (1 pt) Based on the food involved, how it was handled, and the symptoms described, which pathogen or toxin is the most likely cause of the illness? Explain your reasoning. (2 pts)