Which of the following is true about molecular methods of microorganism detection in foods?
A) They can be used to detect the presence of a single specific pathogen.
B) They can be used to detect viruses that are not easily cultured.
C) They can be used to detect slow-growing pathogens.
D) All of the choices are correct.
Correct Answer:
Verified
Q19: A chemical that is effective in preserving
Q20: Which of the following helps preserve foods
Q21: Sometimes _ beams are used to irradiate
Q22: The swelling of a food-containing can is
Q23: The conventional low-temperature holding procedure used in
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
Q28: Staphylococcus aureus,once it grows in a food,produces
Q29: Clostridium botulinum and Bacillus cereus are important
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