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  2. Danger zone (food safety) - Wikipedia

    en.wikipedia.org/wiki/Danger_zone_(food_safety)

    Some of the symptoms include stomach cramps, nausea, vomiting, diarrhea, and fever. [8] Food-borne illness becomes more dangerous in certain populations, such as people with weakened immune systems, young children, the elderly, and pregnant women. [8] In Canada, there are approximately 4 million cases of food-borne disease per year. [9]

  3. 9 Foods You Should Never Eat Raw - AOL

    www.aol.com/lifestyle/food-9-foods-you-should...

    Others, like chicken, aren't that surprising at all, but still good to know about. Check out the slideshow above for the foods you should never eat raw. America's 50 Most Powerful People in Food ...

  4. Food safety - Wikipedia

    en.wikipedia.org/wiki/Food_safety

    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]

  5. I Accidentally Ate Raw Chicken. Now What? - AOL

    www.aol.com/just-ate-piece-raw-chicken-120000148...

    All of these foodborne pathogens can cause diarrhea usually alongside nausea and vomiting, fever, and abdominal cramps, according to the Centers for Disease Control and Prevention (CDC). And, all ...

  6. 10 Best Foods To Eat When You're Sick If you do find yourself ready for some food when you're sick, there are some optimal choices to help you the nutrients your body needs to fight illness and ...

  7. Pasteurization - Wikipedia

    en.wikipedia.org/wiki/Pasteurization

    Pasteurized milk in Japan A 1912 Chicago Department of Health poster explains household pasteurization to mothers.. In food processing, pasteurization (also pasteurisation) is a process of food preservation in which packaged foods (e.g., milk and fruit juices) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life.

  8. Is It Really That Bad To Eat Raw Flour? - AOL

    www.aol.com/really-bad-eat-raw-flour-205200103.html

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  9. Raw milk - Wikipedia

    en.wikipedia.org/wiki/Raw_milk

    Because raw milk production skips the pasteurization process, the germs that are normally removed remain in the milk product. Exposure to raw milk containing harmful germs threatens infection, resulting from bacteria including Campylobacter, Cryptosporidium, E. coli, Listeria, and Salmonella. Additionally, depending on the severity of the ...