Neusely da Silva, M. Taniwaki, V. Junqueira, Neliane Ferraz de Arruda Silveira, Margarete Midori Okazaki, R. Gomes
{"title":"perfringens梭状芽胞杆菌","authors":"Neusely da Silva, M. Taniwaki, V. Junqueira, Neliane Ferraz de Arruda Silveira, Margarete Midori Okazaki, R. Gomes","doi":"10.1201/9781315165011-12","DOIUrl":null,"url":null,"abstract":"Prevention Thoroughly cook foods, particularly meat, poultry, and gravies, to a safe internal temperature. Use a food thermometer to make sure. Keep food hot after cooking (at 140? F or above) and serve meat dishes hot, within 2 hours after cooking. Microwave leftovers thoroughly (to 165?F or above). Refrigerate leftovers within two hours of preparation (at 40?F or below). Divide large amounts of food, such as roasts or big pots of chili or stew, into shallow containers and refrigerate immediately. It is OK to put hot foods directly in the refrigerator.","PeriodicalId":112387,"journal":{"name":"Microbiological Examination Methods of Food and Water","volume":"7 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2018-11-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Clostridium perfringens\",\"authors\":\"Neusely da Silva, M. Taniwaki, V. Junqueira, Neliane Ferraz de Arruda Silveira, Margarete Midori Okazaki, R. Gomes\",\"doi\":\"10.1201/9781315165011-12\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Prevention Thoroughly cook foods, particularly meat, poultry, and gravies, to a safe internal temperature. Use a food thermometer to make sure. Keep food hot after cooking (at 140? F or above) and serve meat dishes hot, within 2 hours after cooking. Microwave leftovers thoroughly (to 165?F or above). Refrigerate leftovers within two hours of preparation (at 40?F or below). Divide large amounts of food, such as roasts or big pots of chili or stew, into shallow containers and refrigerate immediately. It is OK to put hot foods directly in the refrigerator.\",\"PeriodicalId\":112387,\"journal\":{\"name\":\"Microbiological Examination Methods of Food and Water\",\"volume\":\"7 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2018-11-13\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Microbiological Examination Methods of Food and Water\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1201/9781315165011-12\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Microbiological Examination Methods of Food and Water","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1201/9781315165011-12","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Prevention Thoroughly cook foods, particularly meat, poultry, and gravies, to a safe internal temperature. Use a food thermometer to make sure. Keep food hot after cooking (at 140? F or above) and serve meat dishes hot, within 2 hours after cooking. Microwave leftovers thoroughly (to 165?F or above). Refrigerate leftovers within two hours of preparation (at 40?F or below). Divide large amounts of food, such as roasts or big pots of chili or stew, into shallow containers and refrigerate immediately. It is OK to put hot foods directly in the refrigerator.
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