Once a food is contaminated with a pathogen it is not safe to eat, even if it is prepared in a manner that destroys pathogens or toxins that are present.
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Q18: Young children are at greater risk for
Q19: Cooking turkey to an internal temperature of
Q20: Most cases of food-borne illnesses are a
Q21: The incidence of _ infection is higher
Q22: Which of the following statements regarding Salmonella
Q24: The deadliest of all bacterial food toxins
Q25: Cooking and freezing stop mold growth and
Q26: Which of the following is an anaerobic
Q27: Cooking destroys toxins that are present on
Q28: Avoiding products made with unpasteurized milk will
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