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Question 13 Staphylococcus aureus toxin responsible for symptoms associated with food poisoning is heat-stable AND an endotoxin. an exotoxin AND heat-sensitive. None of the answer choices is correct. an endotoxin AND heat-sensitive. heat-stable AND an exotoxin. Question 14 Foodborne intoxication requires the ingestion of living organisms. True False

Question 13 Staphylococcus aureus toxin responsible for symptoms associated with food poisoning is heat-stable AND an endotoxin. an exotoxin AND heat-sensitive. None of the answer choices is correct. an endotoxin AND heat-sensitive. heat-stable AND an exotoxin. Question 14 Foodborne intoxication requires the ingestion of living organisms. True False

Human Anatomy & Physiology (11th Edition)
Human Anatomy & Physiology (11th Edition)
11th Edition
ISBN:9780134580999
Author:Elaine N. Marieb, Katja N. Hoehn
Publisher:Elaine N. Marieb, Katja N. Hoehn
Chapter1: The Human Body: An Orientation
Section: Chapter Questions
Problem 1RQ: The correct sequence of levels forming the structural hierarchy is A. (a) organ, organ system,...
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Question 13 Staphylococcus aureus toxin responsible for symptoms associated with food poisoning is O heat-stable AND an endotoxin. an exotoxin AND heat-sensitive. None of the answer choices is correct. an endotoxin AND heat-sensitive. heat-stable AND an exotoxin. Question 14 Foodborne intoxication requires the ingestion of living organisms. True False
Transcribed Image Text:Question 13 Staphylococcus aureus toxin responsible for symptoms associated with food poisoning is O heat-stable AND an endotoxin. an exotoxin AND heat-sensitive. None of the answer choices is correct. an endotoxin AND heat-sensitive. heat-stable AND an exotoxin. Question 14 Foodborne intoxication requires the ingestion of living organisms. True False
Question 15 The growth of microorganisms in a food product is influenced by the acidity of the food. moisture available in the food. temperature of the food. nutrients in the food. All of the choices are correct. Question 16 Boiling is not reliable for sterilization because viruses are more sensitive to heat than bacteria. water boils at a higher temperature at lower altitudes. heat-resistant endospores are unaffected. most pathogens are heat stable. heat-sensitive instruments may be destroyed.
Transcribed Image Text:Question 15 The growth of microorganisms in a food product is influenced by the acidity of the food. moisture available in the food. temperature of the food. nutrients in the food. All of the choices are correct. Question 16 Boiling is not reliable for sterilization because viruses are more sensitive to heat than bacteria. water boils at a higher temperature at lower altitudes. heat-resistant endospores are unaffected. most pathogens are heat stable. heat-sensitive instruments may be destroyed.
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