The most common cause of botulism is
a. tomato sauce.
b. improperly home-canned food.
c. commercially prepared foods that are time-temperature abused.
d. poor personal hygiene by food handlers.
b
Nutritional Science
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Conditions associated with the female athlete triad include ________.
A. hyperthermia B. cystic fibrosis C. premenopausal polycystic syndrome D. reduced bone mineral density
Nutritional Science
Is coffee a part of a healthful diet?
Nutritional Science
What does the glycemic index (GI) measure?
A) Degree of sweetness B) Potential for oxidation as a fuel source C) Level of gastrointestinal distress D) Extent of blood glucose elevation
Nutritional Science
What outcomes will you monitor to evaluate the effectiveness of your nutrition intervention?
What will be an ideal response?
Nutritional Science