1. ____________ and thawing release fluids called drip and the chances of bacterial spoilage are increased.
2. The only way to kill food-borne_________________
is by thoroughly cooking the food.
3. Another concern with respect to working with uncooked poultry is______________.
4. Safe steps in food _______ cooking, and storage are essential to prevent foodborne illness.
5. Raw chicken and poultry can carry the________________
which is responsible for more cases of
poisoning than any other pathogen.​