Chapter 2: Hazards - Biological, Chemical and Physical
Chap 2 - Hazards - Biological, Chemical, and Physical 13 People may come into contact with thousands of kinds of yeasts, molds, bacteria, viruses and protozoa daily without ill effect. Therefore, when foods are processed and preserved, food processors and regulators need only be concerned with some microorganisms, particularly pathogens. Overhead 4 ................
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