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Food safety (or food hygiene) is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness.The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is known as a food-borne disease outbreak. [1]
Foodborne illness (also known as foodborne disease and food poisoning) [1] is any illness resulting from the contamination of food by pathogenic bacteria, viruses, or parasites, [2] as well as prions (the agents of mad cow disease), and toxins such as aflatoxins in peanuts, poisonous mushrooms, and various species of beans that have not been boiled for at least 10 minutes.
Some pathogens, such as Clostridium botulinum, the source of botulism, are anaerobic. M: Moisture Water is essential for the growth of foodborne pathogens. Water activity (a w) is a measure of the water available for use and is measured on a scale of 0 to 1.0. Foodborne pathogens grow best in foods that have a w between 0.95 and 1.0.
A 2011 CDC report estimates that more than half of illnesses, hospitalizations and deaths from foodborne pathogens in the U.S. are attributed to the virus Norovirus, commonly spread from sick ...
But don’t be fooled: that doesn’t mean foodborne pathogens like Salmonella, Listeria or E. coli can’t thrive in the refrigerator. When disposing of a potentially contaminated product, it’s ...
Photo: Getty 1) Food poisoning isn't that big of a deal. While many people aren't aware of it, foodborne illnesses can actually lead to long-term health conditions.
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