MATCHING
-Term that indicates that the risks for consumption are acceptable
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
Correct Answer:
Verified
Q87: MATCHING
-Toxic compound common in cabbage, turnips, and
Q88: MATCHING
-The act of concentrating contaminants within the
Q89: MATCHING
-Acronym for a list of food additives
Q90: MATCHING
-Term that designates the ability of a
Q91: MATCHING
-A food additive known to destroy thiamin
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
Q93: MATCHING
-Organization that is responsible for certifying food
Q94: MATCHING
-Zone between the normal concentration used and
Q95: MATCHING
-Typical foodborne infection that results from eating
Q96: MATCHING
-Organization that is responsible for ensuring that
Q97: MATCHING
-A preservative commonly used in snack foods
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