Under the patronage of Professor Dr. Rahi Kalf Mahdi Al-Yasiri, President of Al-Qadisiyah University, and under the supervision of Professor Dr. Munir Abdul Amir Abdul Fatlawi, Dean of the College of Veterinary Medicine, the Department of Public Health at the college held a discussion session entitled “Handling High-Risk Foods,” presented by Professor Dr. Basima Jassim Muhammad. The session aimed to identify high-risk foods as those with high moisture and protein content and low acidity, which allow the proliferation of microorganisms that cause food poisoning and foodborne infections. The session recommended examining meat to ensure that it is fully cooked. The presence of a red or pink color in the internal tissues of the meat, with the separation of a colored liquid, indicates that it is not fully cooked. A change in the consistency and color of the internal tissues of the meat, and the absence of a red or pink liquid, indicates that it is fully cooked.<\/p>\n","protected":false},"excerpt":{"rendered":"