Question

Which of the following is true to prevent botulism from smoked fish?
A.The fish should be heated at its coolest part to at least 82°C for 30 min during or after smoking
B. Fish should be immediately frozen after packaging and kept frozen
C. Good sanitation should be maintained throughout production and handling
D. All of the above

Answer 1

Hey mate here is your answer:-)

D. All of the above

Hope this helps you..................  

Pl mark as brainliest if it does.................

Answer 2

Which of the following is true to prevent botulism from smoked fish?
A.The fish should be heated at its coolest part to at least 82°C for 30 min during or after smoking
B. Fish should be immediately frozen after packaging and kept frozen
C. Good sanitation should be maintained throughout production and handling
D. All of the above


D. All of the above


I have choosed all of the above because it sounds well with the given option