Which of the following is a characteristic of antibiotic use in livestock?
A) Development of antibiotic-resistant organisms is very rare.
B) Proper cooking of the meat destroys any traces of antibiotics.
C) Farmers use more than 5 times more antibiotic in livestock than physicians use in people.
D) Because the antibiotics have a short half-life, the FDA permits slaughter of the animals at any time.
E) There is no evidence of harm to the environment or human health from the use of antibiotics in livestock.
Correct Answer:
Verified
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Q81: MATCHING
-Term that describes the maximum amount of
Q82: MATCHING
-Class of substances that are purposely added
Q83: MATCHING
-Substance added to cured meats to preserve
Q84: MATCHING
-Term designating that a substance is possibly
Q85: MATCHING
-Flavor enhancer
A)BGH
B)BHT
C)EPA
D)FDA
E)MSG
F)GRAS
G)Safe
H)Sulfite
I)Hazard
J)Nitrite
K)Toxicity
L)Solanine
M)Hepatitis
N)Goitrogen
O)Nitrosamines
P)Bioaccumulation
Q)Margin of Safety
R)Tolerance Level
S)Methylene chloride
T)Intentional additives
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