Which of the following contributes the LEAST to differences in the way people react to food-borne pathogens?
A) Age
B) Health and nutritional status
C) Body size
D) Gender
Correct Answer:
Verified
Q13: Which governmental agency is responsible for inspection
Q14: The major goal of the National Food
Q15: The HACCP system uses critical control points,which
Q16: The HACCP system places responsibility for food
Q17: Which microorganism grows at refrigeration temperature and
Q19: Pasteurization of milk or eggs involves the
Q20: The most likely source of fish and
Q21: Which is true regarding a food-borne intoxication?
A)Food-borne
Q22: Which particularly lethal microorganism has been found
Q23: Which of the following organisms invades the
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