Question List for "Introductory Foods"

Pages: 1 ... 51 52 [53] 54 55 ... 59
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Food and Culinary Arts » What government agency monitors pesticide residues on foods and conducts the Total Diet Study? New
Started by codyclark
 42 Aug 1, 2020
Food and Culinary Arts » Daily reference values (DRIs) are used for labeling purposes and have been set for New
Started by jparksx
 31 Aug 1, 2020
Food and Culinary Arts » Symptoms of hemorrhagic colitis and possibly hemolytic uremic syndrome in humans may be caused by ... New
Started by audragclark
 43 Aug 1, 2020
Food and Culinary Arts » Why is the careful handling of foods that may be contaminated with E.coli O157:H7 so critical? New
Started by tatyanajohnson
 49 Aug 1, 2020
Food and Culinary Arts » Mycotoxins are toxins produced by New
Started by ghost!
 47 Aug 1, 2020
Food and Culinary Arts » Explain why the consumption of potato skin and flesh that has become green should be avoided. New
Started by arivle123
 25 Aug 1, 2020
Food and Culinary Arts » Consumption of raw shellfish contaminated with vibrio vulnificus may cause a death rate of 50 ... New
Started by amal
 37 Aug 1, 2020
Food and Culinary Arts » Pregnant women are at a greater risk for illness if foods contaminated with listeria are consumed. New
Started by nenivikky
 31 Aug 1, 2020
Food and Culinary Arts » When microorganisms multiply and produced a toxin in food that results in an illness, it is most ... New
Started by c0205847
 75 Aug 1, 2020
Food and Culinary Arts » Foods exempt from nutrition labeling are those that New
Started by moongchi
 45 Aug 1, 2020
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