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93. 下列病因物質與常見原因食品的配對,何者正確?(A)肉毒桿菌- 生鮮蔬菜、即食食品(B)李斯特菌- 香腸、肉汁等(C)諾羅病毒-沙拉、生鮮魚貝類(D)產氣莢膜桿菌-米飯澱粉類產品
問題詳情
93. 下列病因物質與常見原因食品的配對,何者正確?
(A)肉毒桿菌- 生鮮蔬菜、即食食品
(B)李斯特菌- 香腸、肉汁等
(C)諾羅病毒-沙拉、生鮮魚貝類
(D)產氣莢膜桿菌-米飯澱粉類產品
參考答案
答案:C
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98. 下列針對健康食品安全性評估的描述,何者為非?(A)產品之原料為傳統食用且以通常加工食品形式供食者得免再進行毒性測試(B)90天毒性試驗之目的是測試試驗物質經重覆餵食90天後對哺乳類動物可能產生
99. 具食安風險的化學物質,決定是否可以,以及如何使用時,應該要參考的項目「不」包括:(A)估計平均需求量(Estimated Average Requirements, EAR)(B)最大殘留容許
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