Microbiology - Food Illness - Discussion

Discussion Forum : Food Illness - Section 1 (Q.No. 7)

Food Illness

Which of the following is true to prevent botulism from smoked fish?

The fish should be heated at its coolest part to at least 82°C for 30 min during or after smoking

Fish should be immediately frozen after packaging and kept frozen

Good sanitation should be maintained throughout production and handling

All of the above

Answer: Option

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