FoodSafety-AtRisk-2013

In addition diabetes may lead to a slowing of the

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Unformatted text preview: a that cause foodborne illness. In addition, diabetes may lead to a slowing of the rate at which food passes through the stomach and intestines, allowing harmful foodborne pathogens an opportunity to multiply. May 2013 F O O D FACTS Foods to Avoid If you are at greater risk of foodborne illness, You are advised not to eat: • Raw or undercooked meat or poultry. • Raw fish, partially cooked seafood (such as shrimp and crab), and refrigerated smoked seafood. • Raw shellfish (including oysters, clams, mussels, and scallops) and their juices. • Unpasteurized (raw) milk and products made with raw milk, like yogurt and cheese. • Soft cheeses made from unpasteurized milk, such as Feta, Brie, Camembert, blue-veined, and Mexican-style cheeses (such as such as Queso Fresco, Panela, Asadero, and Queso Blanco). Foodborne Illness: Know the Symptoms Symptoms of foodborne illness usually appear 12 to 72 hours after eating contaminated food, but may occur betwee...
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This note was uploaded on 04/02/2014 for the course FST 10 taught by Professor Jack during the Spring '08 term at UC Davis.

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