Which of the following is recognized as a foodborne infectious disease___________________?
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Answer: D. Typhoid fever
Explanation
Typhoid fever is a systemic bacterial infection transmitted through contaminated food and water. The causative agent is Salmonella typhi, which invades the human gastrointestinal tract. Ingesting contaminated products leads to systemic dissemination and characteristic clinical fevers. Foodborne illnesses result from consuming pathogenic microorganisms or their toxic byproducts. Systemic salmonellosis differs from localized gastroenteritis by causing prolonged bacteremia. Sanitation and hygiene practices effectively interrupt the transmission cycle of enteric pathogens.
Typhoid fever remains a significant public health concern in regions with poor sanitation. Food handlers must undergo screening to prevent outbreaks in community dining settings. Antibiotic therapy is essential to clear systemic bacterial loads and prevent complications. Viral stomatitis affects oral mucosal tissues through direct contact rather than foodborne transmission. Diphtheria is primarily an airborne respiratory infection spread via respiratory droplets. Tuberculosis is a chronic airborne bacterial disease transmitted by inhalation of droplet nuclei.
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