All of the following are food-borne pathogens except ______.
A) Lactobacillus acidophilus
B) Salmonella
C) Clostridium perfringens
D) Staphylococcus aureus
E) Campylobacter jejuni
Correct Answer:
Verified
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Q41: What is made by fermenting milk with
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Q43: Which organism is not a common cause
Q44: The organism used to make bleu cheese
Q46: Preservation of food to limit microbial survival
Q47: Rennin is added to cheese to help
Q48: A good range of temperature to store
Q49: Which statement is true regarding pasteurization?
A) It
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