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foodborne pathogen

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foodborne pathogen
Public health A pathogen–especially bacteria, for which the 'vector' is itself a food. See Airline food.


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The use of heat to inactivate foodborne pathogens is a critical control point and the most common means of assuring the microbiological safety of processed foods.
Rising food imports, increasing consumption of convenience foods, and new foodborne pathogens are among the challenges we face," says an FDA food protection report.
Quantitative data have been collected covering the effects of selected environmental parameters on the growth, survival and inactivation of foodborne pathogens.
 
 
 
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