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Question 2 / 97:  Pasteurization
A  is the use of heat to sterilize food products.
B  is the use of heat to reduce numbers of pathogenic/spoilage bacteria in a food item to a safe
level.
C  is a process which uses intense cold to kill microorganisms on foods.
D  is a process which uses short bursts of radiation to kill microorganisms on foods.
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Microbiology chapters 5-8 Midterm Practice

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