The<unk>  of<unk>  as a food illness involves effective sanitizing of food contact surfaces. Alcohol has proven to be an effective topical sanitizer against<unk> . Quaternary ammonium can be used in conjunction with alcohol as a food-contact safe sanitizer with increased duration of the sanitizing action. Nonflammable Alcohol Vapor in carbon dioxide NAV-CO2 systems or sodium hypochlorite (bleach) are frequently used to sanitize surfaces to prevent<unk> . Food containing raw eggs should be thoroughly cooked or frozen before eating.
Salmonella primary prevention
Campylobacteriosis primary prevention
Brucellosis primary prevention
Viral gastroenteritis primary prevention
Brucellosis secondary prevention
Salmonellosis primary prevention
Listeriosis secondary prevention
Listeriosis primary prevention