EESA10H3 Lecture 8: EESA Notes Lecture 8

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Botuslim (an illness from bacteria: viruses, parasites. Non-transmissible: shellfish-associated toxins, color additives, bioengineered foods, obesity, diabetes. Food cannot stay in room temperature for a long time. Hot food and cold food should not be kept in room temperature for a long time and is a perfect environment for bacteria growth. Improper cooking of raw meat contaminated during process can lead to food- borne illnesses. If you cut meat with a cutting tool, do not re- use that tool on cutting vegetables unless proper cleaning of the tool has been done. Prevention of food-borne illnesses: the prevention begins in the supermarket. When buying food, always check the labels for expiration dates, don"t buy open packages of meat, don"t buy vegetables from the trunk of a car, don"t buy sushi from a homeless man. Store the product in a safe place (to keep them away from robbers). If the food belongs in the freezer, it must be kept in the freezer.

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