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chapter 19

Nutrition

QuestionAnswer
Which of the following is a characteristic of heavy metals in the U.S. food supply? Virtually all fish contain trace amounts of mercury.
Which of the following would not be an effective way to reduce our intake of pesticides? Cook foods to the proper temperature
What is the leading cause of food contamination in the United States? Food poisoning from microbes
What is the recommended minimum amount of time for washing hands with warm water and soap before preparing or eating food? 20 second
Which of the following meats would have the greatest risk of causing food borne illness? Medium rare hamburger
Which of the following is an example of food intoxication? Illness produced from ingestion of food contaminated with natural toxins
Which of the following meats would have the greatest risk of causing food borne illness? Medium rare hamburger
What is meant by potable water? Water fit for drinking
Government agencies that set tolerance levels for pesticides first identify those foods commonly eaten in large quantities by children.
Which of the following terms most likely describes the employees' neglect that led to the patrons of the restaurant Cross-contamination
The extent to which an environmental contaminant lingers in the environment or body is referred to as persistence.
What is the minimum recommended safe temperature (°F) to heat leftovers? 165
Which of the following is a characteristic of antibiotic use in animals raised for human consumption? Meat from animals fed antibiotics contains resistant bacteria.
Created by: Faith98
 

 



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