In order to reduce contamination of food and the potential health threat of foodborne illness it is necessary to understand the risk factors that may affect safe food processing. One of these factors is contamination by microorganisms, such as bacteria. In this video, the Arkansas Food Innovation Center (AFIC) at the University of Arkansas – Fayetteville gives a basic overview of how some microorganisms can contaminate food during processing and ways to control and eliminate these pathogens from our food. Please visit www.uaex.edu/localfoods and [ Ссылка ] for more information.

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