1) Fungi rarely associated with food infections.
2) Food intoxications : 1201305.
1) Fungi are rarely associated with food infections.
2) Food intoxications result from consuming foods in which microbes have secreted poisonous toxins.
3) Bacteria cause the majority of food infections.
4) Thoroughly cooking beef, pork, or fish will destroy helminth larvae and prevent infection.
5) Microwave cooking ensures the even heating that kills all the bacteria present in food.
6) The safety of raw seafood cannot be guaranteed; it should always be cooked to reduce the risk of foodborne illness.
7) Clostridium botulinum thrives in an acidic environment.
8) In the United States, all confirmed cases of foodborne illness must be reported to the state health officials.
9) Salting or sugaring preserves food via dehydration.
10) Foods of plant origin are the most common sources of foodborne illnesses.