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Author Question: The recommendation to boil home-canned foods prior to consuming them is intended specifically to ... (Read 68 times)

laurencescou

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on: Aug 20, 2018
The recommendation to boil home-canned foods prior to consuming them is intended specifically to reduce the risk of infection with
 
 A. aflatoxin.
  B. brevetoxin.
  C. botulism toxin.
  D. enterotoxigenic E. coli.

Question 2

One characteristic of the foodborne illnesses that result from ingesting preformed toxins is
 
 A. a reaction that happens as quickly as one hour after eating the contaminated food.
  B. a reaction that takes more than one day because the toxins must be produced in the blood.
  C. recovery within one day since preformed toxins only affect the GI tract.
  D. recovery that can be accelerated by consumption of low-acid canned foods.


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beccamahon

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Reply #1 on: Aug 20, 2018
Answer to Question 1

C

Answer to Question 2

A


laurencescou

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Reply 2 on: Aug 20, 2018
Thanks for the timely response, appreciate it

olderstudent

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Reply 3 on: Yesterday
Excellent

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