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| 1 | |
Which endproducts of fermentation might inhibit other microorganisms? |
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| 2 | |
Why would the cooking process create anaerobic conditions? |
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| 3 | |
How could cottage cheese be produced without bacteria? |
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| 4 | |
Why do fungi most commonly spoil breads and fruits? |
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| 5 | |
Why would a large number of competing microorganisms in a food sample
result in a lack of sensitivity with culture methods for detecting pathogens? |
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| 6 | |
Microorganisms are often grouped according to their optimal growth temperatures.
Which of these groups is most likely to spoil refrigerated foods? |
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