Please answer all questions.

1		In the North America, many people suffer a bout of foodborne illness each year.
			A)	True
			B)	False
2		You can usually tell from a food's taste, odor, or appearance if that food poses a risk for food borne illness.
			A)	True
			B)	False
3		Imported food does not pose a risk for foodborne illness because of careful inspection on entry into this country.
			A)	True
			B)	False
4		Synthetic (man-made) chemicals are more harmful to health than those that occur naturally.
			A)	True
			B)	False
5		Exposure to oxygen causes some foods to spoil.
			A)	True
			B)	False
6		Food can be preserved by reducing its water content.
			A)	True
			B)	False
7		Most kinds of bacteria can cause foodborne illness.
			A)	True
			B)	False
8		Most foodborne illness microbes thrive at temperatures between 41°F and 140° F (4°C and 60°C).
			A)	True
			B)	False
9		Symptoms of foodborne illness include diarrhea.
			A)	True
			B)	False
10		Victims of foodborne illness receive some immunity against future attacks.
			A)	True
			B)	False
11		Chickens are a common source of Salmonella infection.
			A)	True
			B)	False
12		Botulism is a very deadly form of foodborne illness, and the bacterium that causes it is present in soil.
			A)	True
			B)	False
13		Camplyobacter is the leading bacterial cause of foodborne illness.
			A)	True
			B)	False
14		Eating raw shellfish, or any raw animal product for that matter, can lead to serious health problems
			A)	True
			B)	False
15		Pesticides in foods pose a widespread health risk.
			A)	True
			B)	False