Food Storage, Food Spoilage, and Foodborne Illness (Circular 1313)

1991, 23 pages - 4,284 k

This publication looks at the causes of foodborne illness, such as salmonella, Staphylococcus aureus, Clostridium botulinum, and trichinosis, and ways to avoid food borne illness, such as following proper storage and preparation guidelines. Two handy charts at the end of the publication list acceptable storage times and conditions for a range of meat and dairy products and fruits, vegetables, condiments, and processed foods.

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