Food residues are:
A) plant toxins that are resistant to treatment.
B) antimicrobial enzymes similar to those in our bodies.
C) chemicals that remain in foods despite cleaning and processing.
D) a family of chemicals used to decrease crop destruction and losses.
Correct Answer:
Verified
Q43: The EPA defines sustainability as the ability:
A)to
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Q45: Using separate cutting boards for meats and
Q46: Areas or regions where people lack access
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Q49: Mushrooms are MOST associated with:
A)bacterial toxins.
B)protozoa.
C)fungal toxins.
D)toxic
Q50: Food _ are natural or synthetic chemicals
Q51: Agents added to foods to give them
Q52: The two primary types of toxins associated
Q53: A form of food sterilization that replaces
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