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Charlotte Johnson——Studied at Princeton University, Lives in Princeton, NJ
A general definition of a hazard as related to food safety is conditions or contaminants that can cause illness or injury. Biological hazards include microorganisms such as bacteria, viruses, yeasts, molds and parasites. ... Examples of biological hazards include Salmonella, E. coli and Clostridium botulinum.read more >>+119962023-05-07 04:48:24
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