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Food poisoning has been recognized as a illness since as early as Hippocrates. The sale of rancid, contaminated, or adulterated meals was commonplace till the introduction of hygiene, refrigeration, and vermin controls in the 19th century. [newline]Discovery of strategies for killing micro organism using heat, and different microbiological research by scientists similar to Louis Pasteur, contributed to the trendy sanitation requirements that are ubiquitous in developed nations at present. This was further underpinned by the work of Justus von Liebig, which led to the event of recent meals storage and meals preservation strategies. In more recent years, a higher understanding of the causes of food-borne illnesses has led to the event of more systematic approaches such as the Hazard Analysis and Critical Control Points , which may determine and get rid of many dangers. A meal is made up of meals which is ready to be eaten at a selected time and place. Fertilizing and the use of pest

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