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The following has been prohibited in the U.S. EXCEPT for _____ which has never been used in the U.S.  

Beef products are the primary source of the infection of Trichinella spiralis.

The followings are the post-mortem changes in fish muscle EXCEPT for _____.  

Scombroid fish poisoning is caused by the ingestion of foods that contain high levels of _____.  

The Arrhenius equation is a formula for the moisture dependence of the chemical reaction rate constant.

Shelf life is the period of time under defined conditions of storage, after manufacture or packing, for which a food product will remain safe and be fit for use.

I understand that I should contact both my assigned course faculty member and Dr. Rankin with any questions about exam dates or exam-related issues.

I understand that if I have a question about lecture content, I should reach out to the faculty member who recorded or delivered the lecture.

I understand that I should contact both my assigned course faculty member and Dr. Rankin with any questions about exam dates or exam-related issues.

Lipid hydrolysis and lipid oxidation may occur in chilled or frozen fish, leading to unpleasant flavors and tastes caused by carbonyl compounds and short-chain carbonic acids.