<?xml version='1.0' encoding='UTF-8'?><?xml-stylesheet href="http://www.blogger.com/styles/atom.css" type="text/css"?><feed xmlns='http://www.w3.org/2005/Atom' xmlns:openSearch='http://a9.com/-/spec/opensearchrss/1.0/'><id>tag:blogger.com,1999:blog-34926152.comments</id><updated>2009-11-28T23:59:03.932-08:00</updated><category term='high intensity'/><category term='outbreak'/><category term='Clostridium perfringes'/><category term='overdose'/><category term='baby food'/><category term='processing'/><category term='drug'/><category term='reservoirs'/><category term='recall'/><category term='infection'/><category term='foreign objects'/><category term='food handling'/><category term='death'/><category term='shopping'/><category term='floor'/><category term='strategy'/><category term='rBGH'/><category term='arsenic'/><category term='genetically modified food'/><category term='aerobic'/><category term='botulism toxin'/><category term='spongiform'/><category term='nutrients'/><category 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term='hazard analysis and critical control point'/><category term='gourmet'/><category term='basin'/><category term='toxic'/><category term='feces'/><category term='detergent'/><category term='(PEF)'/><category term='salmonella napoli'/><category term='protozoa'/><category term='quality'/><category term='FMD'/><category term='microbial'/><category term='intoxication'/><category term='cleaning'/><category term='CCPs'/><category term='toxico-infection'/><category term='retailer'/><category term='wash'/><category term='airplane food'/><category term='taste aversion'/><category term='food hygiene'/><category term='public'/><category term='chewing gum'/><category term='restaurant'/><category term='microorganisms'/><category term='ignorance'/><category term='food borne'/><category term='preservatives'/><category term='SORBITOL'/><category term='resistance'/><category term='toxin'/><category term='baby food formula'/><category term='food preparation'/><category term='production plant'/><category term='acrylamide'/><category term='food intolerance'/><category term='Enterobacter sakazakii'/><category term='contaminants'/><category term='Cryptosporidium parvum'/><category term='E. coli'/><category term='histamine'/><category term='spores'/><category term='physical'/><category term='healthful'/><category term='ingredient'/><category term='salmonellosis'/><category term='analysis'/><category term='food allergen'/><category term='food poisoning'/><category term='USDA'/><category term='bacterial contamination'/><category term='workers'/><category term='allergy'/><category term='symptoms'/><category term='steps'/><category term='process'/><category term='microorganism'/><category term='food contamination'/><category term='Shigella'/><category term='safe'/><category term='chemical analysis'/><category term='transgenic'/><category term='raw material'/><category term='staphylococcus'/><category term='commodities'/><category term='anaerobic'/><category term='Shigella dysenteriae'/><category term='chemical hazard'/><category term='source'/><category term='allergies'/><category term='principle'/><category term='food spoilage'/><category term='0157:H7'/><category term='sanitation'/><category term='adulteration'/><category term='food'/><category term='enterotoxin'/><category term='Hazard Analysis Critical Control Point System'/><category term='moisture'/><category term='food quality'/><category term='contaminate'/><category term='incidence'/><category term='Campylobacter jejuni'/><category term='tableware'/><category term='perishable food'/><category term='clostridium botulinum'/><category term='skin infections'/><category term='pasteurization'/><category term='heating'/><category term='Yersinia'/><title type='text'>FOOD SAFETY</title><link rel='http://schemas.google.com/g/2005#feed' type='application/atom+xml' href='http://www.food-safety-issue.com/feeds/comments/default'/><link rel='self' type='application/atom+xml' 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