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Questions and Answers
Which group is particularly at risk of fatal food poisoning?
Which group is particularly at risk of fatal food poisoning?
What are the leading causes of food deterioration and spoilage?
What are the leading causes of food deterioration and spoilage?
From where do microbial contaminants originate according to the text?
From where do microbial contaminants originate according to the text?
What factors can trigger reactions leading to food degradation during storage and distribution?
What factors can trigger reactions leading to food degradation during storage and distribution?
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Why does condensation of moisture on foods or a damp atmosphere favor microbial growth?
Why does condensation of moisture on foods or a damp atmosphere favor microbial growth?
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What is the purpose of peels, skins, and shells in relation to spoilage of foods?
What is the purpose of peels, skins, and shells in relation to spoilage of foods?
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What is the main reason for the development of rancidity during storage?
What is the main reason for the development of rancidity during storage?
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Which environmental factors can induce deleterious changes in foods catalyzed by enzymes?
Which environmental factors can induce deleterious changes in foods catalyzed by enzymes?
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What is the enzyme responsible for the rapid browning of fruits when cut at room temperature?
What is the enzyme responsible for the rapid browning of fruits when cut at room temperature?
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What role does water play in lipid oxidation in foods?
What role does water play in lipid oxidation in foods?
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