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In the context of food safety and microbiology, what is the maximum cold holding temperature recommended for shredded lettuce to prevent microbial growth?
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1. Introduction to Microbiology
Introduction to Microbiology
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Examples of biological hazards include parasites, fungi, bacteria, and which of the following?
A
pesticides
B
plastic debris
C
viruses
D
heavy metals
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Understand that biological hazards refer to living organisms or their products that can cause harm to human health.
Identify the examples given: parasites, fungi, and bacteria, which are all biological agents.
Recognize that among the options provided, pesticides, plastic debris, and heavy metals are not biological agents but chemical or physical hazards.
Recall that viruses are microscopic infectious agents that can cause diseases, fitting the category of biological hazards.
Conclude that viruses are the correct example of a biological hazard alongside parasites, fungi, and bacteria.
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