Which of the following foods is most susceptible to bacterial contamination?

a. Roast
b. Steak
c. Ground meat
d. Chicken


c

Nutritional Science

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The acid part of an amino acid is the:

a. carboxyl group. b. amino group. c. radical group. d. peptide bond.

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Starvation is a highly catabolic state characterized by gluconeogenesis, lipolysis, and ketogenesis.

Answer the following statement true (T) or false (F)

Nutritional Science

Alcoholism enhances thiamin absorption, increasing the likelihood of thiamin toxicity

Indicate whether the statement is true or false

Nutritional Science

The Dietary Reference Intake for niacin for an adult male age 19-30 is 14 mg/day

Indicate whether the statement is true or false

Nutritional Science