An effective means to prevent foodborne illness is to kill the pathogenic bacteria

a. Shigella by heating since the toxin-mediated infection willlast for up to a week or more if untreated.

b. Staphylococcus aureus, which can be done easily bydrying or freezing.

c. by curing, since sodium nitrite kills Cl. botulinumand Cl. perfringens that cause food intoxicationillnesses.

d. none of the above.