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[C] The following conclusions are supported by limited evidence or expert opinion:
Pathogenic bacteria and their toxins do not generally affect taste, smell or appearance of a food making their presence difficult to detect under household conditions.
Raw or cooked meat or poultry that has been mishandled before storage or stored longer than recommended may contain harmful bacteria. Cooking of the raw meat or poultry or reheating of the cooked meat or poultry to a safe internal