A quick warming of chicken or eggs is enough to kill Salmonella.
Correct Answer:
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Q48: A good range of temperature to store
Q49: Which statement is true regarding pasteurization?
A) It
Q50: "Live and Active Cultures" on the label
Q51: Which of the following is/are microorganism/s that
Q52: Preventing the incorporation of microbes into food
Q54: Which bacteria ferment lactose in milk, producing
Q55: The starting substrate for vinegar production is
Q56: The first stage in making vinegar involves
Q57: Identify the chemical formula missing from the
Q58: Freezing chicken does not kill Salmonella.
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