All of the following are reasons why the risk of having foodborne illness is increasing except
A) the food industry's attempt to increase shelf-life of foods.
B) the increasing use of food irradiation.
C) increased preparation of foods in centralized kitchens.
D) increased preparation of foods in processing plants.
Correct Answer:
Verified
Q17: The incidence of foodborne illness is rising
Q18: Which of the following is not characteristic
Q20: Food commonly associated with illness caused by
Q21: There is no easy way to test
Q22: Experts speculate that about 70% of foodborne
Q23: As a result of Escherichia coli O157:H7
Q25: Which of the following can produce a
Q26: Foodborne illness caused by Clostridium perfringens
A) is
Q26: Covering cuts or sores on hands and
Q31: Escherichia coli O157:H7 infection has been associated
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