The water activity of food can be reduced by all of the following EXCEPT
A) physically removing water.
B) adding salt.
C) adding nitrites.
D) adding sugar.
Correct Answer:
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Q19: The rate of contaminant microbial growth during
Q20: The Campylobacter spp. are
A) aerobes.
B) anaerobes.
C) microaerophiles.
D)
Q21: Legionella pneumophila is generally transmitted by
A) contaminated
Q22: The most common route of transmission of
Q23: Vibrio cholerae primarily infects the
A) stomach.
B) small
Q25: The presence of specific _ signals that
Q26: Coliforms in a water sample indicate _
Q27: Which of the following bacterial pathogens is
Q28: The type of Escherichia coli that produces
Q29: Irradiation of food uses
A) ionizing radiation.
B) a
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