The Degree of Susceptibility a Food Has to Microbial Activity

question 16

Multiple Choice

The degree of susceptibility a food has to microbial activity is determined by its

• A) chemical characteristics.
• B) physical characteristics.
• C) water content.
• D) chemical characteristics, physical characteristics, and water content.

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Definitions:

Agency

An entity, either governmental or private, that provides a particular service or executes specific actions on behalf of others.

Nonsufficient Funds

A situation where an account does not have enough money to cover a check or withdrawal, leading to a bounced check or declined transaction.

Debit Memo

A document issued to adjust downward the balance of an account, typically in the case of returns or discrepancies.

Bank Statement

A document provided by a bank, detailing the transactions in an account over a specified period.