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Surveillance of FoodBorne Diseases
Investigation of Outbreaks of FoodBorne Illness
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acid activity aflatoxin agar agents anaerobic animals antibody antigen Appl associated bacteria Bacteriol Bergdoll Biol botulinum toxin botulinum type botulism carcasses caused Center for Disease cereus chicken cholera Clostridium Clostridium botulinum coli contaminated cooked cultures detected diarrhea dose effect eggs enterococci enterotoxin factors feces fermented fish food poisoning Food Sci food-borne disease gastroenteritis Genigeorgis Goepfert growth heat hemolysin human illness inactivation incidence incubation period infected ingested inhibition inoculated intestinal investigation isolated laboratory large numbers liver meat medium methods Microbiol microorganisms Milk Food Technol mycotoxins nitrite occur Ochratoxin organisms outbreaks parahaemolyticus parasites pasteurization pathogens patients perfringens persons processing protein Public Health reaction reported resistance result Sakaguchi Sakazaki Salmonella salmonellosis samples serotypes Shigella species specimens spores staphylococcal food poisoning staphylococci storage strains studies survive symptoms temperature tion tissue toxic toxin production trichothecenes U.S. Department Vibrio Vibrio parahaemolyticus virus viruses vomiting