The most authoritative answer in 2024
-
-
Isabella Wilson——Studied at the University of Tokyo, Lives in Tokyo, Japan.
Once food has become contaminated with salmonella, it is very difficult to eliminate the bacteria. ... Further, thoroughly cooking food can kill salmonella, but it does not guarantee that the food is safe to eat if proper food handling processes were not followed (e.g., if cross contamination occurred).read more >>+119962023-05-06 04:48:26
About “沙门氏菌、食物、如果没有”，people ask：
- 26回复What is the disease TSC 2024?
- 78回复Where do bacteria grow 2024?
- 51回复Do bacteria eat 2024?
- 80回复What are the three main types of contamination 2024?
- 97回复Is cream a high risk food 2024?
- 92回复What are the 6 conditions necessary for bacteria to grow 2024?
- 30回复What is ABS in a car 2024?
- 23回复Can bacteria move 2024?
- 86回复What is needed for bacteria to grow 2024?
- 74回复Do bacteria die 2024?
- 16回复What are the three main types of food contamination 2024?
- 42回复Which is a high risk food 2024?
- 30回复What are the three main groups of food 2024?
- 34回复What is need for bacteria to grow 2024?
- 81回复What is Haccp 2024?
READ MORE：
- +1226Can you get food poisoning from cooked food 2024?
- +1865What is an example of a critical control point 2024?
- +1612What are the 7 steps of Haccp 2024?
- +1128What is a PHF TCS food 2024?
- +1331What is the disease TSC 2024?
- +1182What does TSL stand for it 2024?
- +1885What do you mean by TCS 2024?
- +1620What are the four main areas of biological contamination 2024?
- +1429What is an example of a biological contaminant 2024?
- +1480Why should you not reheat food more than once 2024?
- +1135What kind of food causes food poisoning 2024?
- +1652Is cooked chicken a high risk food 2024?
- +1847Do most bacteria need oxygen 2024?
- +1894How do bacteria eat their food 2024?
- +1168What are the three types of contaminants that are a risk to food 2024?
QuesHub is a place where questions meet answers, it is more authentic than Quora, but you still need to discern the answers provided by the respondents.
