Foodborne illness its origins and how to avoid it English only
Agosto 1, 1996
podere da biforcarsi e gli alimenti disponibili ai consumatori europei
sono solitamente perfettamente sicuri da mangiare. Tuttavia, possono
essere occasionalmente contaminati ad un livello che rovina l’alimento
o causano la malattia se mangiati. La sede è una zona dove la
consapevolezza migliorata del consumatore dei problemi di sicurezza
dell’alimento può raccogliere le ricompense in termini di riduzione
di rischio. Come l’alimento è contaminato dai microbi? E che cosa
può il consumatore fare l’aiuto si accerta che l’alimento lui o lei
mangi sia sicuro? Alberino originale dal Consiglio europeo delle
informazioni dell’alimento
Safety is a priority at every stage of the food chain from farm to fork, and the foods available to European consumers are usually perfectly safe to eat. However, they may occasionally become contaminated to a level which spoils the food or causes illness if eaten. The home is an area where improved consumer awareness of food safety issues can reap rewards in terms of risk reduction. How does food become contaminated by microbes? And what can the consumer to do help ensure that the food he or she eats is safe?
Original post by The European Food Information Council
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Foodborne illness: its origins and how to avoid it (English only)
Agosto 1, 1996
Safety is a priority at every stage of the food chain from farm to fork, and the foods available to European consumers are usually perfectly safe to eat. However, they may occasionally become contaminated to a level which spoils the food or causes illness if eaten. The home is an area where improved consumer awareness of food safety issues can reap rewards in terms of risk reduction. How does food become contaminated by microbes? And what can the consumer to do help ensure that the food he or she eats is safe?
leggi su The European Food Information Council
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