Menu

Food Safety - Foodborne Illness

Key Practice Points

Please Note: This content is being updated or under review. This version is based on the best available evidence at the last updated date and remains available to guide practice in the interim.

Intervention

Q: Is the odour, taste and/or appearance of meat or poultry altered if enough pathogenic bacteria is present to cause illness?

Last Updated: 2011-01-20


Continue Reading!

Login or signup to access PEN® content.

start free trial

Are you an existing member? Login here.

Copyright © Dietitians of Canada 2005 - 2024. All rights reserved. While individual copies of documents may be reproduced for the convenience of the licensed subscriber according to the end user license, distribution to non subscribers or reproduction of multiple copies of PEN content is strictly prohibited without prior written permission. Licensed subscribers may download, duplicate and distribute copies of the PEN-branded client handouts for educational use with their own clients. Institutions must have sufficient numbers of site licenses in order to make multiple copies to meet client needs. The PEN website may also contain information which is copyrighted by others; multiple copies of these documents may not be reproduced without the prior written permission of the copyright holder.

Copyright © Dietitians of Canada 2005 - 2024. All rights reserved.

"PEN: PRACTICE-BASED EVIDENCE IN NUTRITION" is a registered trademark of Dietitians of Canada/Les diététistes du Canada

"PEN (LOGO) The Global Resource for Nutrition Practice" is a registered trademark of Dietitians of Canada/Les diététistes du Canada