Food Safety and Technology

1. Pick one foodborne pathogen/illness and describe the organism that is associated with this foodborne pathogen/illness, sources, and diseases/symptoms. 2. Explain the five main reasons for direct additives.   3. Identify and describe at least two safe food practices when buying, storing, preparing, cooking, and serving food. *** Remember to use at least 1 scholarly resource outside of your textbook and cite that source in your work.