Most cases of food-borne illnesses are a result of contamination within the food service establishment.
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Q15: The majority of food borne illnesses occur
Q16: All microbes are pathogens.
Q17: Food borne illness caused by pathogens that
Q18: Young children are at greater risk for
Q19: Cooking turkey to an internal temperature of
Q21: The incidence of _ infection is higher
Q22: Which of the following statements regarding Salmonella
Q23: Once a food is contaminated with a
Q24: The deadliest of all bacterial food toxins
Q25: Cooking and freezing stop mold growth and
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