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What are high risk foods from the following fresh cream flour tomatoes uncooked beans?
Fresh cream
Which food is high risk?
raw and cooked meat foods are high risk foods.
What does high risk foods mean?
foods that are a risk to you/ something that can harm you
What is high-risk foods?
Everyone consumes high risk food sometime in their life. High risk foods are foods that require no further cooking to be consumed. However, it can be dangerous if they are not correctly handled or stored correctly.
Are all raw foods high risk foods?
yes
What does high risk mean?
foods that are a risk to you/ something that can harm you
Which of these is a high risk food flour uncooked beans tomatoes or fresh cream?
Fresh cream. Tomatoes can also be a risk as salmonella can grow in them.
Is butter a high risk food?
Some cheese is, softer cheeses and cream cheese are usually high risk, whereas other cheese are less so, but still need to be refrigerated if possible.
Why is cream high risk food?
It depends what the 'risk' relates to - cream is a dairy product with a high water content. As such, it is an easy way to grow bacteria that cause food poisioning. Also, cream is high in saturated fats (the kind that cause raised cholesterol and heart disease/diabetes/fatty livers/other weight related illnesses etc...)That also makes cream a 'high risk'.
What foods should one avoid to prevent a stroke?
Eat lower-fat foods. Saturated fat and trans fat, found in foods such as red meat, butter, cream, ice cream, potato chips, pastries, candy bars and many packaged snack foods, raise blood cholesterol. Excessive cholesterol can lead to blood vessel blockage and stroke. Instead, use lower-fat foods as substitutes when you can. Choose fish, poultry, beans and legumes over fatty meats, nonfat dairy foods instead of whole milk and cream, frozen yogurt instead of ice cream and lower-fat versions of cheese, cottage cheese, sour cream and yogurt.
Is cheese a high risk?
If you have a cholesterol problem yes, it can be high risk. Fontina, Cream Cheese, Gouda and Gruyere are known to be very high in cholesterol.
What pathogens can multiply in refrigerated high risk foods?
Adam
