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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]
Food defense is the protection of food products from intentional contamination or adulteration by biological, chemical, physical, or radiological agents introduced for the purpose of causing harm. It addresses additional concerns including physical, personnel and operational security.
Salmonellosis is a symptomatic infection caused by bacteria of the Salmonella type. [1] It is the most common disease to be known as food poisoning (though the name refers to food-borne illness in general), these are defined as diseases, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food.
Bacteria on food can multiply rapidly if left at room temperature or in the "Danger Zone" — between 40°F and 140°F. And people with pre-existing medical conditions are more susceptible to ...
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.
In construction, a building or structure is waterproofed with the use of membranes and coatings to protect contents and structural integrity. The waterproofing of the building envelope in construction specifications is listed under 07 - Thermal and Moisture Protection within MasterFormat 2004, by the Construction Specifications Institute, and includes roofing and waterproofing materials.
HOUSTON (AP) — Winter weather brings various hazards that people have to contend with to keep warm and safe. These dangers can include carbon monoxide poisoning, hypothermia and frozen pipes ...
Spoiled meat changes color and exudes a foul odor. Ingestion can cause serious food poisoning. Salt-curing processes were developed in antiquity [9] in order to ensure food safety without relying on then unknown anti-bacterial agents. The short shelf life of fresh meat does not pose significant problems when access to it is easy and supply is ...