Which of the following is true to prevent botulism from smoked fish?-A-The fish should be heated at its coolest part to at least 82°C for 30 min during or after smokingB-Fish should be immediately frozen after packaging and kept frozenC-Good sanitation should be maintained throughout production and handlingD-All of the above-D-All of the above

Question

Which of the following is true to prevent botulism from smoked fish?-A-The fish should be heated at its coolest part to at least 82&deg;C for 30 min during or after smokingB-Fish should be immediately frozen after packaging and kept frozenC-Good sanitation should be maintained throughout production and handlingD-All of the above-D-All of the above

APTITUDE CRACK · Accepted Answer

D All of the above No answer description is available.

Food Illness

Which of the following is true to prevent botulism from smoked fish?

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Food Illness

Which of the following is true to prevent botulism from smoked fish?

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