Most additives that pose any potential risk are allowed in foods only at levels ____ of those at which the risk is still known to be zero.
A) 1/10
B) 1/50
C) 1/100
D) 1/500
E) 1/1,000
Correct Answer:
Verified
Q42: Judy is looking for a new bread
Q49: Which type of foodborne illness may be
Q49: Which micronutrient deficiencies are of particular concern
Q50: Which bacteria live in coastal waters and
Q53: What practice is a common food safety
Q55: Why are BHA and BHT added to
Q56: Why are pesticides used?
A) To act as
Q57: What is Feeding America?
A) A program to
Q58: Which statement concerning herbal remedies is accurate?
A)
Q58: Which foodborne illness is most commonly transmitted
Unlock this Answer For Free Now!
View this answer and more for free by performing one of the following actions
Scan the QR code to install the App and get 2 free unlocks
Unlock quizzes for free by uploading documents