The Role of food safety in health and development
1984
Abdussalam, M.
Some of the more important aspects of general food safety in line with the views of the Joint FAO/WHO Expert Committee on Food Safety are discussed. Pathogenic bacteria are the most frequent cause of foodborne disease, often coming from food handlers and magnified by prolonged room temperature storage of food, inadequately cooking raw food, and inadequately reheated, previously cooked food. Strategies to improve food safety and proposals for direct intervention and intervention assessment are also presented. (wz)
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