Foods such as acidic fruits are often spoiled by
A) fungi.
B) protozoans.
C) viruses.
D) bacteria.
E) bacteria AND viruses.
Correct Answer:
Verified
Q20: The water activity in foods that have
Q21: Most human pathogens grow best at temperatures
Q22: Which of the following is most likely
Q23: Slow cooking for a long time and
Q24: Staphylococcus aureus toxin is
A) heat-stable AND an
Q26: Most bacteria are inhibited by a pH
Q27: Lactic acid bacteria are used to ferment
Q28: Naturally occurring antimicrobial chemicals may include
A) benzoic
Q29: Which of the following does NOT produce
Q30: As an added safety precaution, low-acid, home
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