As a food technologist, what practical measures would you recommend in order to reduce the incidence of food-borne parasitoses in the home and in the community?
Answers
Answer:
1) Wash hands often.
2) Keep raw meats and ready-to-eat foods separate.
3) Cook to proper temperatures.
4) Refrigerate promptly to 40 degrees Fahrenheit or below.
Answer:
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Explanation:
Biological hazards include bacteria, viruses, and parasites. Bacteria and viruses are responsible for most foodborne illnesses. Biological hazards are the biggest threat to food safety. They can be inherent in the product or due to mishandling (e.g., time/temperature abuse).
Chemical hazards include natural toxins and chemical contaminants. Some natural toxins are associated with the food itself (i.e., certain mushrooms, PSP in molluscan shellfish), some are made by pathogens in the food when it is time/temperature abused (i.e., histamine development in certain seafood species). Some additives, such as sulfites, can be a hazard to some people. Chemical contamination can occur when products (i.e., cleaners) are not used correctly.
Food allergens are a chemical hazard. Some people are sensitive to proteins in foods. Every food is different. Eight major food allergens include milk, eggs, fish, crustacean shellfish (lobster, crab, shrimp), wheat, soy, peanuts, tree nuts.