date:May 16, 2012
on that consumer cooking should eliminate the hazard.
Low risk foods include bread, low moisture biscuits/cakes/chocolate, sweets, dry pasta and noodles, food supplements and unfilled gelatine capsules as they generally dont allow pathogen growth. However the risk can increase with pathogens that do not require growth to pose a health hazard.
Soup stocks, flavourings, meat extracts, meat concentrates, and sterilised heat-treated foods without possible recontamination are in general oflow risk