Unformatted text preview: you could take? 8. What does the USDA label guarantee? What does it not guarantee? 9. Why is it important to keep hot foods hot and cold foods cold? 10. What are the precautions you can take to prevent food borne illnesses while traveling? 11. What organisms cause the most travelers’ diarrhea? 12. What is pasteurization and what is cold pasteurization? 13. What are the alternatives to the two methods above? 14. What is bioaccumulation? How long can its impact last? 15. What is persistence?...
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- Spring '09
- Bacteria, Malnutrition, food borne illnesses