Food Poisoning: The Investigation and Control of Food Poisoning in England and Wales
Stationery Office, 1982 - Medical - 28 pages
What people are saying - Write a review
We haven't found any reviews in the usual places.
FOOD POISONING SURVEILLANCE
THE CONTROL OF OUTBREAKS
1 other sections not shown
abdominal pain Amanita phalloides Angiostrongylus cantonensis associated authority bacillary dysentery Bacillus cereus carrier causative agent cause food poisoning chemical food poisoning CLINICAL FEATURES Clostridium botulinum Clostridum perfringens contaminated food cooked foods diarrhoea Drugs Act 1955 dysphagia England and Wales enterotoxin Environmental Health epidemiological Escherichia coli fish Food and Drugs food handlers Food Hygiene food poisoning commonly food-borne foodstuff gastro gastro-enteritis gastro-intestinal symptoms group Streptococcus Health Act 1961 Health Departments Health Infectious Diseases histamine human consumption incubation period ingestion intestinal symptoms investigation of outbreaks meat Milk and Dairies nausea neurotoxin notifiable diseases outbreaks of food paratyphoid perfringens C welchii person poisoning commonly occurring poultry premises proper officer MOEH Public Health Act Public Health Infectious Raw food contaminated Regulations 1959 Regulations 1968 respiratory salmonella infection Scombroid food poisoning Section serotypes shellfish species spores Staphylococcus aureus suspected food tenesmus toxin types of food Vibrio parahaemolyticus viral gastro-enteritis vomiting vomiting is uncommon