4.%20Field%20to%20Table-Review%20Questions

4.%20Field%20to%20Table-Review%20Questions - "Field to...

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“Field to Table” – Study Questions 1. Why is food borne illness the leading food safety issue? 2. What types of organisms cause food borne illness? 3. In what way is food borne illness caused by Clostridium different from that  caused by Salmonella? 4. What does the process of pasteurization do? 5. Why is the ID code on processed foods important?  6. As a consumer, how do you reduce the risk of food borne illness? 7. Why do hamburgers need to be cooked to 160 o F rather than gauge the color of  the meat for doneness? 8. Additives intentionally added to food are called _________ additives. 9. When used as a preservative, how does sugar prevent bacteria and fungus from  growing on food? 10. When used as a preservative, how does salt prevent bacteria and fungus from  growing on food? 11. Why is calcium propionate or sodium propionate added to some foods?
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4.%20Field%20to%20Table-Review%20Questions - "Field to...

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