MATCHING
-Substance added to cured meats to preserve color
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
Q78: The FDA has found that the vast
Q79: In the United States, all food producers
Q80: Which of the following is a characteristic
Q81: MATCHING
-Term that describes the maximum amount of
Q82: MATCHING
-Class of substances that are purposely added
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
Q86: MATCHING
-Substance used to remove caffeine from coffee
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
Q87: MATCHING
-Toxic compound common in cabbage, turnips, and
Q88: MATCHING
-The act of concentrating contaminants within the
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