A. Explain whether there is a greater risk for E. coli O157:H7 infection when consuming a hamburger compared to consuming a steak.

b. Also, discuss whether or not food poisoning can still occur after consuming a reheated pot of soup known to be contaminated with Staphylococcus aureus.

A. There is a greater risk of E. coli infection from hamburger consumption than in steak. Hamburger is made with ground beef and bacteria which includes E. coli spreads more in ground beef. On the contrary, steak is not ground meat so the spread of bacteria in it is reduced compared to hamburger.

B. Food poisoning can still occur. Though staphylococcus aureus can easily be killed by the heat associated with warming, it's toxins which are responsible for food poisoning are heat resistant and can still cause diseases even after reheating of food.