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Bacterial Causes of Food Poisoning
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agents animals bacilli Bacillus cereus bacteria bacterial growth bactericidal bacteriological beef boiling botulinum canteen carcasses cause food poisoning cereus cheese chemical disinfectant cleaning Clostridium botulinum Clostridium welchii cloths cold storage contaminated cooked foods cooked meat cooling dairy detergent diarrhoea disease dishes disinfectant dysentery eaten egg products equipment excreters fish food handlers food hygiene food premises food-poisoning bacteria foodstuffs frozen gastroenteritis grow handling hands heat treatment hot water human hypochlorite ice-cream illness incidents intestinal isolated kitchen large numbers machine manufacture materials meals meat and poultry methods milk multiply nose outbreaks of food parahaemolyticus paratyphoid paratyphoid fever pasteurization poultry preparation prevent raw and cooked raw meat refrigeration salmonella food poisoning salmonellae salmonellosis samples skin spores spread of infection staphylococcal food poisoning staphylococci sterile stools stored surfaces survive symptoms temperature towels toxin typhimurium typhoid fever utensils vegetables Vibrio parahaemolyticus warm washing