Answer:
Once health professionals have identified the type of food that is spreading the virus, they can use probability to determine who is most likely to get sick. This can be done by analyzing data on the demographics of individuals who have consumed the tainted food and have already shown symptoms of the virus.
For instance, health professionals can collect information on the age, gender, location, and other relevant demographic factors of individuals who have contracted the virus after consuming the contaminated food. They can then use statistical methods to calculate the probability of infection for individuals with similar demographic characteristics.
For example, they can compare the proportion of infected individuals in different age groups or locations to determine if certain groups are more vulnerable. They can also use regression analysis to identify other factors that may be associated with an increased risk of infection, such as underlying health conditions.
Based on these probabilities, health professionals can take targeted measures to prevent further spread of the virus. For instance, they can issue warnings to specific groups that are deemed to be at a higher risk of infection, or they can focus their efforts on inspecting and monitoring the food production process in the factory that is responsible for the contamination.