Bazsites.com Food And Water Borne

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On the Web

How to Stop Food-Borne Illness Before it Starts - Provided by HealthLink. Information on food-borne diarrheal disease and safe food handling practices in the home.
Safe Tables Our Priority (STOP) - Organization which works to promote food safety and prevent food borne illness. Supports foodborne illness victims, educates consumers about unsafe food conditions, and works with government on food safety issues.
Foodborne Illness: Prevention Strategies - Factsheet from Clemson University describes types, symptoms and preventing food borne illnesses.
The Unwelcome Dinner Guest: Preventing Food-Borne Illness - Factsheet on prevention from the FDA.
EPA Ground Water and Drinking Water - Information from the Environmental Protection Agency on maintaining a safe water supply.
Children's Water Fund - Providing clean, disease-free water systems to families otherwise forced to drink disease-invested water in Africa.
Food Standards Agency - Avoiding Food Poisoning - FAQ on several causes of food poisoning.
Food Poisoning - Comprehensive information on food poisoning, from the California Poison Control System.
Food Poisoning Micro-Organisms - Food safety for food workers information source discussing the causes and prevention of foodborne illness.
Food Safety: Food Poisoning - Discusses signs, symptoms and prevention of viral, bacterial, and fungal food poisoning. From the Virginia Department of Agriculture and Consumer Services.

Wikipedia Articles

Shelf stable - In the food processing industry, shelf stable means that a typically refrigerated product has been altered so it can be safely stored and sold in sealed container at room temperature while still having a useful shelf life (for instance, the first shelf stable formulation of ranch dressing, created in 1983, had a shelf life of 150 days food preservation] techniques are used to extend a food's shelf life. Decreasing the amount of [[water activity|available water in a product, increasing its acidity, or irradiating or otherwise sterilizing the food and then sealing it in an air-tight container, can all extend a food's ...
Frozen food - Frozen food is food preserved by the process of freezing. Freezing food is a common method of food preservation which slows both food decay and, by turning water to ice, makes it unavailable for bacterial growth and slows down most chemical reactions.
Food testing strips - Food testing strips are products that help determine whether or not food contains bacteria that can cause foodborne illness. These products can typically be used on food, water, and hard surfaces, and are often designed for quick and easy home and commercial use.
Blanching - Blanching is a cooking term that describes a process of food preparation wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval and finally plunged into iced water or placed under cold running water (shocked) to halt the cooking process.
Chain O'Lakes - With over of water, the Fox River's Chain O'Lakes is the second largest inland water-oriented recreational asset in Northeastern Illinois and ranks second in popularity in the entire United States. With its 15 lakes, of Fox River and over of shoreline, the system accommodates a range of water-borne activities including hunting, boating, fishing, birding, water skiing, jet skiing and swimming.