

Food Illness - Medical Science
Q1: 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 smoking
B Fish should be immediately frozen after packaging and kept frozen
C Good sanitation should be maintained throughout production and handling
D All of the above
ANS:D - All of the above No answer description is available. |


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