Staphylococcus aureus,once it grows in a food,produces toxins that are not usually inactivated by heating.
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Q23: The conventional low-temperature holding procedure used in
Q24: Which of the following is true about
Q25: The process of racking,used in the production
Q26: Food-borne pathogens are most commonly identified by
A)polymerase
Q27: If food-borne disease transmission requires ingestion of
Q29: Clostridium botulinum and Bacillus cereus are important
Q30: A major organism considered to cause food-borne
Q31: A major fungal genus that produces aflatoxin
Q32: Aflatoxins are planar,ringed compounds that interact with
Q33: If food-borne disease transmission does not require
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