Intestinal diseases can be transmitted to people from fresh vegetables. Select
the contaminating microorganisms associated with fresh vegetables.
T. Salmonella typhi.
U. Coxiella burnetii.
V. Escherichia coli.
X. Streptococcus lactis.
Y. Clostridium botulinum.
Z. Pseudomonas organisms.
a. U, X, and Z.
b. T, W, and Y.
V, Y, and Z.
d. T and V.
e. W and Z.
In a spore state, Clostridium botulinum organisms are:
High storage temperatures for canned fruits and vegetables accelerate the rate
of biological or chemical gas production. In chemical swells of canned products,
the average amount of hydrogen found is:
a. 65.50 percent.
b. 0.1 to 5.8 percent.
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