Many food infection agents also cause waterborne diseases.
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Q37: Which organisms are NOT involved in food
Q38: When solute is added to food products,
Q39: In the developed countries of the world,
Q40: The most common source of Escherichia spp.
Q41: The most important coliform for water quality
Q43: The critical step in making water safe
Q44: Food poisoning generally results from the ingestion
Q45: Properly canned foods typically do not contain
Q46: Cholera can be transmitted by water or
Q47: BOTH physical and chemical methods are used
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