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Which of the following is true to prevent botulism from smoked fish? | |
A. | The fish should be heated at its coolest part to at least 82°C for 30 min during or after smoking [Wrong Answer] |
B. | Fish should be immediately frozen after packaging and kept frozen [Wrong Answer] |
C. | Good sanitation should be maintained throughout production and handling [Wrong Answer] |
D. | All of the above [Correct Answer] |