The temperature "danger zone" at which microorganisms thrive in food is
A. below 40°F.
B. 40-140°F.
C. 70-170°F.
D. 90-190°F.
Answer: B
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During hemodilution, the concentration of _____ in the blood decreases.
A. HDL cholesterol B. vitamins and minerals C. triglycerides D. plasma E. LDL cholesterol
Acrylamide, melamine, and bisphenol A are similar because all three
A. have been used to make pet foods. B. are bacterial toxins. C. are produced by heating starchy foods to very high temperatures. D. are components of food packaging or dishes.
The absence of an essential nutrient in the body leads to deficiency signs and symptoms.?
Indicate whether the statement is true or false