What are bacteriophages in the food supply?
a. Intentional food additives
b. Unusually deadly foodborne bacteria
c. Two or more pathogenic organisms on the same food
d. Bacteria that are resistant to common cooking methods
e. Bacteria used to test food for potentially dangerous contaminants
ANS: A
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Gastrointestinal infections may temporarily cause lactose intolerance
a. True b. False Indicate whether the statement is true or false
What percentage of HD patients develops ischemic heart disease?
a. 5% b. 10% c. 20% d. 30% e. 40%
Chronic obstructive pulmonary disease (COPD) is often accompanied by:
a. malnutrition. b. vitamin A deficiency. c. edema. d. electrolyte imbalances.
Which of the following provides the least amount of lactose per serving?
a. Low-fat milk b. Cottage cheese c. Chocolate milk d. Cheddar cheese