A good range of temperature to store food is
A) 0 to 50 C.
B) 20 to 80 C.
C) below 10 C and above 80 C.
D) below 4 C and above 60 C.
E) below -10 C and above 100 C.
Correct Answer:
Verified
Q33: All of the following are food-borne pathogens
Q35: Bacillus thuringiensis
A)causes food poisoning.
B)produces a biopesticide.
C)is used
Q36: Which bacteria ferment milk lactose,producing acids that
Q37: Which of the following is not true
Q40: Bacteriophages sprayed on cold-cuts are effective against
A)Mycobacterium.
B)S.aureus.
C)Listeria.
D)Clostridium.
E)coliforms.
Q42: Place the steps of the water purification
Q46: Preservation of food to limit microbial survival
Q53: A quick warming of chicken or eggs
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Q78: Industrial microbiology is used in the production
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