When irradiation is used to protect foods from contamination, what happens to the quality of those foods?
a. Vitamin loss is comparable to that of other food processing methods.
b. Fruits will ripen more quickly.
c. Very slight amounts of residual radiation will remain in the foods.
d. All foods will have a modest amount of texture change.
e. The DNA structure remains intact so no quality differences are detectable.
Question 2
What can be said about fresh produce and foodborne illness?
a. Fruits and vegetables are safe because they cannot be infected by illness-causing bacteria.
b. Rinsing produce will remove all contaminants that may be on the surface.
c. All canned vegetables are safe from bacteria-causing toxins.
d. Produce grown close to the ground may be contaminated by animal waste runoff.
e. Organic produce is less likely to cause foodborne illnesses.
Changes in light quality with depth: (a) the rich colours on a shallow coral reef;
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