Any change in the appearance, smell, or taste of a food product that makes it unacceptable to the consumer is termed_________ .
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Q37: Salmonellosis is most frequently caused by
A) Shigella
Q38: Pickling is a type of food preservation
Q39: Enteric bacteria such as Salmonella spp., Shigella
Q40: Which of the following chemical preservatives has
Q41: For growth studies of nonliquid foods, usually
Q43: Immunocompromised persons should avoid nonpasteurized dairy products
Q44: Properly canned foods technically have an indefinite
Q45: Food contains _ nutrients, thus contaminants would
Q46: There are about 200 known diarrheal and
Q47: Production of the perfringens enterotoxin begins in
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