Give 4 examples ononinfectious agents thacause foodborne illnesses.
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Q176: Wines are typically safe to drink because
Q177: Which of the following is a safe
Q178: The “danger zone” —the environmental temperature range
Q179: Fresh fruits and vegetables but not meat
Q180: The USDA and the Partnership for Food
Q182: Why is it important to boil, chemically
Q183: Freezing kills many parasites.
Q184: What is the difference between a preformed
Q185: The production of brevetoxins by algae is
Q186: The USDA requires food manufacturers to label
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