June[removed]Making Food Safer to Eat 1 in 6

First Page		Document Content
Date: 2014-10-07 06:11:19 Microbiology Food safety Enterobacteria Salmonella Salmonellosis Raw meat Foodborne illness Escherichia coli O157:H7 Critical control point Bacteria Gram-negative bacteria Health		June[removed]Making Food Safer to Eat 1 in 6 Add to Reading List Source URL: stacks.cdc.gov Download Document from Source Website File Size: 2,64 MB Share Document on Facebook

	cherries When preserving fresh foods at home, follow proper techniques to prevent foodborne illness. These tested methods can be used to process sweet or sour cherries. Canning DocID: 1vgA1 - View Document
	peppers When preserving fresh foods at home, follow proper procedures to prevent foodborne illness. These safety tested methods can be used for freezing, canning, and pickling peppers. For salsa and other recipes contain DocID: 1vaOc - View Document
	cucumbers When preserving fresh foods at home, follow proper techniques to prevent foodborne illness. These safetytested methods can be used to process cucumbers. Making Pickles DocID: 1v9m5 - View Document
	Peaches When preserving fresh foods at home, follow proper techniques to prevent foodborne illness. These safety tested methods can be used for apricots and nectarines as well as peaches. DocID: 1uChI - View Document
	Las Vegas prices vary. Locations with alcohol vary. *This menu item can be cooked to order. Consuming raw or undercooked meats may increase your risk of foodborne illness, especially if you have certain medical condition DocID: 1uxR0 - View Document