EESA10H3 Lecture 8: Lecture 8 Study Guide

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meat, milk, dairy products, unpasteurised fruit and vegetable juices, raw or undercooked eggs, chicken, tuna, potato and macaroni salads, cream filled pastries, fresh produce, spices, chocolate , seafood. high content of starch, sugars = excellent source of food for many microbes. careless food handling: food standing too long at rmt, improper cooking, contaminated cutting board, contaminated kitchen tools. symptoms usually last only a day or two; sometimes 7-10 days for parasites/ bacteria/ viruses much faster. supermarket: prevention starts here, don"t stock expired products. safe food preparation: kitchen should be clean all the time, no cluttering/should be tidy. keep hot food hot and cold food cold: consume food asap, do not keep @ rmt. cook properly: esp. meat cook entirely. C for 3 minutes: home-canned foods, unusual sources, stored garlic or herbs covered in oil, improperly handled baked potatoes wrapped in aluminum foil, home-canned or fermented fish, main kinds of botulism, 1.

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