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.