The Food and Drug Administration (FDA) has approved the use of a ________ to prevent bacterial contamination of luncheon meats.
A) pesticide
B) herbicide
C) fungus
D) virus
Correct Answer:
Verified
Q3: Which of the following bacteria is facultative
Q4: Which of these individuals would be least
Q5: What is the number one physical hazard
Q6: The majority of foodborne illness originates at
A)
Q7: The foods most likely to be contaminated
Q9: Raw vegetables, dehydrated soups and sauces, and
Q10: Once consumed, bacteria live in the _
Q11: Sources for _ outbreaks include undercooked ground
Q12: Which practice can help prevent intoxication from
Q13: Most biological hazards are inactivated by
A) 5
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