| A | B |
|---|
Problem: Antibiotics in Food,  | Solution: Increased regulations; over-use promotes emergence of resistant bacteria; and regulated usages to minimize residues in the human food chain, |
Problem: Antibiotics in Food,  | Solution: Increased regulations; over-use promotes emergence of resistant bacteria; and regulated usages to minimize residues in the human food chain, |
Problem: Botulism Bacteria,  | Solution: Factory and/or home canned products need to use higher level acids, follow strict hygienic procedures, and prepare foods using high temperatures., |
Problem: Botulism in a wound,  | Solution: Factory and/or home canned products need to use higher level acids, follow strict hygienic procedures, and prepare foods using high temperatures., |
Problem: Campylobactor,  | Solution: Sterilize raw foods at the plants, pasteurization, and improving safe food handling practices in kitchens., |
Problem: Campylobactor,  | Solution: Sterilize raw foods at the plants, pasteurization, and improving safe food handling practices in kitchens., |
Problem: Botulism from improper canning,  | Solution: Factory and/or home canned products need to use higher level acids, follow strict hygienic procedures, and prepare foods using high temperatures., |
Cross contamination problem,  | Solution: Do not use same utenzils between raw and fresh products. Clean frequently. Sanitize and sterilize surfaces., |
Cross contamination problem,  | Solution: Do not use same utenzils between raw and fresh products. Clean frequently. Sanitize and sterilize surfaces. |
Cross contamination problem,  | Solution: Do not use same utenzils between raw and fresh products. Clean frequently. Sanitize and sterilize surfaces. |
Problem: E coli,  | Solution: Drink only pasteurized milk, juice, or cider; wash fruits and vegetables under running water, especially those that will not be cooked; and cook all ground beef and hamburger thoroughly. |
Problem: E Coli bacteria,  | Solution: Drink only pasteurized milk, juice, or cider; wash fruits and vegetables under running water, especially those that will not be cooked; and cook all ground beef and hamburger thoroughly. |
Problem: E coli in ground beef,  | Solution: Drink only pasteurized milk, juice, or cider; wash fruits and vegetables under running water, especially those that will not be cooked; and cook all ground beef and hamburger thoroughly. |
Problem: Listerosis,  | Solution: thorougly cook raw food from animal sources, such as beef, pork, or poultry.; Wash raw vegetables thoroughly before eating; and Keep uncooked meats separate from vegetables and from cooked foods and ready-to-eat foods. |
Problem: Listerosis,  | Solution: thorougly cook raw food from animal sources, such as beef, pork, or poultry.; Wash raw vegetables thoroughly before eating; and Keep uncooked meats separate from vegetables and from cooked foods and ready-to-eat foods. |
Problem: Norovirus,  | Solution: Carefully wash fruits and vegetables, and steam oysters before eating them; Frequently wash your hands, especially after toilet visits and changing diapers and before eating or preparing food; and Thoroughly clean and disinfect contaminated surfaces immediately after an episode of illness. |
Problem: Norovirus food handling,  | Solution: Carefully wash fruits and vegetables, and steam oysters before eating them; Frequently wash your hands, especially after toilet visits and changing diapers and before eating or preparing food; and Thoroughly clean and disinfect contaminated surfaces immediately after an episode of illness. |
Problem: salmonella bacteria,  | Solution: Do not eat raw or undercooked eggs, poultry, or meat.; avoid Cross-contamination of foods; and wash hands after contact with animal feces and/or reptiles. |
Problem: eggs with salmonella,  | Solution: Do not eat raw or undercooked eggs, poultry, or meat.; avoid Cross-contamination of foods; and wash hands after contact with animal feces and/or reptiles. |
Problem: salmonella infection,  | Solution: Do not eat raw or undercooked eggs, poultry, or meat.; avoid Cross-contamination of foods; and wash hands after contact with animal feces and/or reptiles. |
Problem: Staphyloccus,  | Solution: Home made or processed foods need to be properly stored; when preparing foods, remember to prepare foods under sanitary conditions; if food is to be stored longer than two hours, keep hot foods hot (over 140°F) and cold foods cold (40°F or under). |
| Problem: Staphyloccus infection, | Solution: Home made or processed foods need to be properly stored; when preparing foods, remember to prepare foods under sanitary conditions; if food is to be stored longer than two hours, keep hot foods hot (over 140°F) and cold foods cold (40°F or under). |
