Salmonella infection is one of the most common foodborne illnesses and _____ are particularly vulnerable to it
A) fish
B) vegetable casseroles
C) poultry and eggs
D) fruit drinks
E) pasteurized milk and dairy products
Correct Answer:
Verified
Q2: Foodborne illnesses from physical hazards include all
Q2: The majority of foodborne illness is caused
Q3: Which of the following bacteria is facultative
Q4: Poor personal hygiene by food handlers is
Q7: Which of the following bacteria is destroyed
Q8: Shellfish is a major carrier of
A)Vibrio.
B)hepatitis A.
C)norovirus.
D)all
Q11: Sources for _ outbreaks include unpasteurized dairy
Q17: Which of these individuals would be least
Q19: Sources of _ contamination include pet turtles,
Q20: The most common cause of botulism is
A)
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