All of the following factors would increase the chances of food spoiling EXCEPT:
A) fortified food.
B) the production of benzoic acid.
C) a neutral pH.
D) grinding food.
E) increased water activity.
Correct Answer:
Verified
Q14: Which of the following contains the least
Q15: Which of the following microorganisms associated with
Q16: Which of the following is an antimicrobial
Q17: Rennin is
A) a by- product of bacterial
Q18: Which of the following is transmitted by
Q20: Sugar and salt act as preservatives by
A)
Q21: Canned food is sterile.
Q22: Which of the following is produced by
Q23: The colonial alga Botryococcus braunii is notable
Q24: The toxin produced by Bacillus thuringiensis is
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