Instances of food poisoning have been on the rise for some years now - Partly attributed to a greater proportion of fresh and cook-chill convenience foods in our diets, so yes it looks like they do play a part.
However, nearly all of these dishes are again prepared and chilled quickly, then kept at a low temprature till consumed, whilst also being packaged in inert gases. So the chances for growth are minimised. If they are kept properly.
However, nearly all of these dishes are again prepared and chilled quickly, then kept at a low temprature till consumed, whilst also being packaged in inert gases. So the chances for growth are minimised. If they are kept properly.
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