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Meal Prep Safety Depends on Cooling, Cleaning and Cooking
Key Takeaways
- Bulk-cooked meals are not inherently unsafe; storage practices are central.
- Raw meat and produce can carry pathogens including E. coli, Salmonella and Listeria.
- The guide recommends cooking food to 75°C for at least two minutes.
- Cleaning and disinfecting surfaces helps prevent cross-contamination.
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DT Editorial Team··via phys.org