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The safe food book : your kitchen guide


Author:
Parmley, Mary Ann
Source:
USDA
Year:
1984
Subject:
Food poisoning, Prevention, Food spoilage, Food, Storage, Preservation, and Food handling
Abstract:
Abstract: A guide to food safety explains safe methods of food preservation, storage, and preparation. A brief historical perspective is given. an explanation of food spoilage is provided. The 4 major food poisons, which are staphylococcus aureus (Staph), salmonella, Perfringens, and botulism, with particular emphasis on contaminated canned foods are all described. Suggestions are given on ways to keep kitchens and food safe. Advice on heating, refrigeration, and freezing is provided. Methods of ensuringthe safety of microwave cooked foods are listed. Foods that require special care, such as ground meats and poultry are identified. Care of canned goods, how to protect foods when the freezer or refrigerator fails, and reporting food related illnesses are discussed. An index is included along with information on where to get more information. (kbc)
Format:
32 p. : col. ill. ; 22 cm.
Language:
English
Publisher:
U.S. Dept. of Agriculture, Food Safety and Inspection Service
Collection:
USDA publications
Permanent URL:
http://handle.nal.usda.gov/10113/CAT10223714