. More than ___ different foodborne diseases have been described.
A. 250
B. 500
C. 1000
D. 1,000,000
2. ___ is a bacterium found in the intestines of birds, reptiles, mammals.
A. Influenza
B. Salmonella
C. E. coli
D. Tetanus
3. The ___ is the time required by microbes to reproduce and create the toxins that cause illness.
A. growth rate
B. incubation period
C. extraction period
D. fever period
4. There are approximately ___ cases of foodborne illnesses a year in the U.S.
A. 250
B. 76 million
C. 2.3 billion
D. 28,000
5. ___ occurs when microorganisms are transferred from contaminated food to other food or utensils.
A. Infection
B. Incubation
C. Cross-pollination
D. Cross-contamination
6. Food should be heated to at least ___degrees F to kill microorganisms.
A. 32
B. 160
C. 212
D. 98
7. Food allergies are caused by an person's ___ system producing many chemicals in an effort to defend the body.
A. immune
B. digestive
C. respiratory
D. nervous
8. Food ___ is caused when a person does not have the proper enzymes to digest certain foods.
A. deficiency
B. poisoning
C. intolerance
D. allergies
A. 250
B. 500
C. 1000
D. 1,000,000
2. ___ is a bacterium found in the intestines of birds, reptiles, mammals.
A. Influenza
B. Salmonella
C. E. coli
D. Tetanus
3. The ___ is the time required by microbes to reproduce and create the toxins that cause illness.
A. growth rate
B. incubation period
C. extraction period
D. fever period
4. There are approximately ___ cases of foodborne illnesses a year in the U.S.
A. 250
B. 76 million
C. 2.3 billion
D. 28,000
5. ___ occurs when microorganisms are transferred from contaminated food to other food or utensils.
A. Infection
B. Incubation
C. Cross-pollination
D. Cross-contamination
6. Food should be heated to at least ___degrees F to kill microorganisms.
A. 32
B. 160
C. 212
D. 98
7. Food allergies are caused by an person's ___ system producing many chemicals in an effort to defend the body.
A. immune
B. digestive
C. respiratory
D. nervous
8. Food ___ is caused when a person does not have the proper enzymes to digest certain foods.
A. deficiency
B. poisoning
C. intolerance
D. allergies