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Unformatted text preview: contact with raw foods or drippings that carry pathogens, or by food handlers with improperly washed hands. Outbreak of a foodborne illness is a cluster of 2 or more cases of an illness, caused by the same agent, linked to the same food. In the U.S., there are approx. 1,000 reported outbreaks each year. Microbial foodborne illnesses – high risk groups: pregnant women, elderly, infants, cancer patients, transplant patients, people with weakened immune system. The FDA estimates 2‐3% of all foodborne illnesses lead to secondary long‐term problems. Contamination of foods can occur anywhere from the production farm, to processing plant, transportation, food preparation, serving… up to your plate. HACCP: Hazard Ana...
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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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