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Food safety - Food Sources

Alternative Names

Food - hygiene and sanitation

Food Sources:

All foods can become contaminated. Higher risk foods include red meats and poultry; eggs; cheese and dairy products; raw sprouts; and raw fish or shellfish.

  • Reviewed last on: 5/21/2008
  • D. Scott Smith, M.D., MSc, DTM&H, Chief of Infectious Disease & Geographic Medicine, Kaiser Redwood City, CA & Adjunct Assistant Professor, Stanford University.  Review provided by VeriMed Healthcare Network. Also reviewed by David Zieve, MD, MHA, Medical Director, A.D.A.M., Inc.

References

Medeiros LC, Hillers VN, Chen G, Bergmann V, Kendall P, Schroeder M. Design and development of food safety knowledge and attitude scales for consumer food safety education. J Am Diet Assoc. 2004 Nov;104(11):1671-7.

Anderson JB, Shuster TA, Hansen KE, Levy AS, Volk A. A camera's view of consumer food-handling behaviors. J Am Diet Assoc. 2004 Feb;104(2):186-91.

Redmond EC, Griffith CJ. Consumer food handling in the home: a review of food safety studies. J Food Prot. 2003 Jan;66(1):130-61.

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