Persistent Link:
http://hdl.handle.net/10150/146682
Title:
Food Safety Know-how
Author:
Misner, Scottie; Whitmer, Evelyn
Affiliation:
Nutritional Sciences
Publisher:
College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ)
Issue Date:
Dec-2006
Description:
1p.
URI:
http://hdl.handle.net/10150/146682
Abstract:
Most of the "bad food" reported illnesses are due to bacterial contamination. Nearly all of these cases can be linked to improper food handling, both in our homes and in restaurants. This article briefly discusses the causes of food contamination and how to handle food safely.
Type:
text; Pamphlet
Language:
en_US
Keywords:
food safety; food borne illnesses; bacterial contamination; food handling
Series/Report no.:
University of Arizona Cooperative Extension Publication AZ9716

Full metadata record

DC FieldValue Language
dc.contributor.authorMisner, Scottieen_US
dc.contributor.authorWhitmer, Evelynen_US
dc.date.accessioned2011-10-24T19:18:33Z-
dc.date.available2011-10-24T19:18:33Z-
dc.date.issued2006-12-
dc.identifier.urihttp://hdl.handle.net/10150/146682-
dc.description1p.en_US
dc.description.abstractMost of the "bad food" reported illnesses are due to bacterial contamination. Nearly all of these cases can be linked to improper food handling, both in our homes and in restaurants. This article briefly discusses the causes of food contamination and how to handle food safely.en_US
dc.language.isoen_USen_US
dc.publisherCollege of Agriculture and Life Sciences, University of Arizona (Tucson, AZ)en_US
dc.relation.ispartofseriesUniversity of Arizona Cooperative Extension Publication AZ9716en_US
dc.subjectfood safetyen_US
dc.subjectfood borne illnessesen_US
dc.subjectbacterial contaminationen_US
dc.subjectfood handlingen_US
dc.titleFood Safety Know-howen_US
dc.typetext-
dc.typePamphlet-
dc.contributor.departmentNutritional Sciencesen_US
dc.identifier.calsAZ9716-2006-
This item is licensed under a Creative Commons License
Creative Commons
All Items in UA Campus Repository are protected by copyright, with all rights reserved, unless otherwise indicated.