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Question
which of the following is a characteristic of food intoxications?
a.aflatoxins are uncommon in the united states
b.staphylococcus aureus produces a deadly botulinum toxin
c.infection from exposure to salmonella organisms commences within 1-2 hours in most people
d.to minimize contamination in homemade flavored oils, herbs should not be washed before adding them to the oil
Answer
This answer is hidden. It contains 1 characters.
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