ABSTRACT
G. Summary of Risks Foods (e. g., Chinese, Dominican, Egyptian, Greek, Japanese, Mexican, Pakistani, Peruvian, and Thai) have been shown to have high risks whether prepared in homes, in foodservice establishments, or by street vendors in any of the cultures studied (4). The risks depend on (a) microorganisms that are likely to reach the foods, (b) preparation and holding practices, and (c) the prevailing understanding of ways in which preparers can handle and hold foods to reduce contamination, kill pathogens, and prevent or slow bacterial growth. Risks are evaluated on the basis of operations that contributed to contamination, survival, and growth of etiologic agents based on observations and measurements.
