The degree of susceptibility a food has to microbial activity is determined by (its)
A) water content.
B) chemical characteristics.
C) physical characteristics.
D) all of the above.
Correct Answer:
Verified
Q12: Verotoxin can cause
A) brain damage.
B) liver failure.
C)
Q13: The type of Escherichia coli that produces
Q14: Listeriosis is diagnosed from _and treated with_
Q15: The Staphylococcus aureus toxins are
A) ectotoxins.
B) endotoxins.
C)
Q16: What organisms are good competitors for free
Q18: Prions are
A) proteins, presumably of nonhost origin.
B)
Q19: Psychrotolerant microorganisms can survive and grow at
A)
Q20: Clostridium botulinum is a(n)_ that produces a(n)
Q21: The degree of perishability of a food
Q22: Which organisms are NOT involved in food
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