Which two protozoa are associated with foodborne diseases?

The correct association of protozoa related to foodborne diseases includes Toxoplasma and Cryptosporidium. Toxoplasma gondii is frequently transmitted through undercooked meat or contaminated food and has been a notable concern in food safety as it can lead to serious health issues, especially for pregnant women and immunocompromised individuals. On the other hand, Cryptosporidium is known for causing cryptosporidiosis, often associated with contaminated water rather than direct food items, yet it is a significant pathogen in the broader category of foodborne illness.

In understanding the significance of these two protozoa, it's essential to recognize their transmission routes and impact on public health. Both are notable in discussions surrounding foodborne pathogens, even if their primary transmission routes may vary.

The other protozoan options listed, while they have important health implications, do not primarily connect with foodborne disease in the same way as Toxoplasma and Cryptosporidium, which is why they are not the correct pair for this question.