Perfringens - Gravies, Stuffing kFood in served in quantity and left for long periods on a steam table or at room temperature. Often called the “cafeteria germ.”, Listeria - Soft cheeses, imported seafood products, ready to eat foods like lunch meats. , Campylobacter - Unpasteurized milk, Salmonella - Raw or undercooked poultry, eggs & dairy., E. Coli - Raw or rare ground beef, unwashed produce & contaminated water., Botulism - Improperly processed, home-canned & commercially canned/vacuum sealed foods., Staphylococcus - Prepared foods left too long at room temperature, Custard & cream pies & pastries, Mixtures like tuna, chicken, potato, egg salads & macaroni.,

Foodborne Illness Bacteria & Sources

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