Foodborne infections are caused by
A) toxins formed in the food prior to consumption.
B) the activity of bacterial cells carried by the food into the body.
C) the combined action of viruses and bacteria in the body.
D) mold spores which have formed on foods prior to consumption.
Correct Answer:
Verified
Q3: MATCHING.
-Metal curls from a worn-out can opener
Q4: Which of the following is an example
Q5: The Pollution Prevention Act of 1990 established
Q6: The microorganism that multiplies only in living
Q7: MATCHING.
-Mold growing on bread
A)physical spoilage
B)chemical spoilage
C)microbiological spoilage
D)biochemical
Q9: The most important way to prevent foodborne
Q10: Salmonella is most often associated with
A) fresh
Q11: The microorganisms that most commonly produce foodborne
Q12: MATCHING.
-Storing and serving fruit juice from a
Q13: Safety, sanitation, and maintenance are considered part
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