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- https://bio.libretexts.org/Courses/Canada_College/Human_Biology_Biol_011_Textbook/04%3A_Nutrition/4.07%3A_Foodborne_DiseasesFoodborne disease, commonly called food poisoning, is any disease that is transmitted via food. Picnic foods create a heightened risk of foodborne disease mainly because of problems with temperature c...Foodborne disease, commonly called food poisoning, is any disease that is transmitted via food. Picnic foods create a heightened risk of foodborne disease mainly because of problems with temperature control. If hot foods are not kept hot enough or cold foods are not kept cold enough, foods may enter a temperature range in which microorganisms such as bacteria can thrive.
- https://bio.libretexts.org/Courses/Manchester_Community_College_(MCC)/BIOL_106%3A_Essentials_of_Anatomy_and_Physiology_(Anzalone)/13%3A_Nutrition/13.07%3A_Foodborne_DiseasesFoodborne disease, commonly called food poisoning, is any disease that is transmitted via food. Picnic foods create a heightened risk of foodborne disease mainly because of problems with temperature c...Foodborne disease, commonly called food poisoning, is any disease that is transmitted via food. Picnic foods create a heightened risk of foodborne disease mainly because of problems with temperature control. If hot foods are not kept hot enough or cold foods are not kept cold enough, foods may enter a temperature range in which microorganisms such as bacteria can thrive.
- https://bio.libretexts.org/Workbench/Principles_of_the_Human_Body/5%3A_Nutrition/5.7%3A_Foodborne_DiseasesFoodborne disease, commonly called food poisoning, is any disease that is transmitted via food. Picnic foods create a heightened risk of foodborne disease mainly because of problems with temperature c...Foodborne disease, commonly called food poisoning, is any disease that is transmitted via food. Picnic foods create a heightened risk of foodborne disease mainly because of problems with temperature control. If hot foods are not kept hot enough or cold foods are not kept cold enough, foods may enter a temperature range in which microorganisms such as bacteria can thrive.
