51. Dry food items, such as grains, cereals, flour, and : 1400881.
51. Dry food items, such as grains, cereals, flour, and sugar, are especially prone to bacterial growth.
52. Color is the best and most reliable indicator for determining the safety of meat.
53. The color change during the cooking process of meat is due to the denaturation of myoglobin.
54. Bacterial growth is most rapid at temperatures above 60 degrees Celsius.
55. Prior-sanctioned status refers to substances that were determined safe for use prior to 1958.
56. Bovine growth hormone (BGH) is produced naturally by cows.
57. DNA fingerprinting can be used to identify toxins.
58. Hand washing is one of the most important strategies for preventing foodborne illness.
59. Pasteurization is only used for milk products.
60. Genetically engineered foods are not highly regulated in the United States.
51. Dry food items, such as grains, cereals, flour, and : 1400881
