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Class Notes for FOS-4209 at Florida State University (FSU)

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FSUFOS-4209Arturo FigueroaFall

FOS-4209 Lecture Notes - Crop Rotation, Aspergillus Flavus, Headache

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29
Mycotoxins, shellfish, and seafood toxins, food allergens intentionally added. Drug residues, pesticide residues, unapproved food and color additives,
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FSUFOS-4209Arturo FigueroaFall

FOS-4209 Lecture Notes - Tinidazole, Heat Treating, Taeniasis

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Viruses: all foodborne viruses are transmitted via the oral-fecal route, contamination of food: Polluted water: the incubation period for foodborne vir
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FSUFOS-4209Arturo FigueroaSummer

FOS-4209 Lecture Notes - Campylobacter, Clostridium Botulinum, Listeria Monocytogenes

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31
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FSUFOS-4209Arturo FigueroaFall

FOS-4209 Lecture Notes - Entamoeba, Aspergillus, Clostridium Botulinum

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Fos4209: biological hazards: considered to be the most important agents of foodborne illnesses, food born illness caused by bacteria falls into 3 categ
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FSUFOS-4209Arturo FigueroaSummer

FOS-4209 Lecture Notes - Lysine, Tryptophan, Hydrogen Sulfide

OC1720056 Page
26
Food quality: attributes of the food that makes it acceptable to consumers or factors that the consumer looks for in choosing a food or food product, n
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