Summary

In this study session, you have learned that:

1. Meat, fish, milk and eggs are valuable foods, but they must be handled correctly to prevent spoilage and disease transmission.
2. Each type of food can transmit specific microorganisms or parasites, causing specific foodborne diseases.
3. Disease transmission is minimised by correct hygienic practices in preparing, processing and selling food.
4. Eating raw meat, fish, milk and eggs is not safe.
5. Fresh fish can be recognised by their appearance; stale fish should not be eaten.
6. Milk can be treated by several methods to make it safe, of which pasteurisation is the most recommended.
7. Egg quality can be assessed by simple tests such as candling and shaking.