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Bacterial Food Poisoning Infections and Intoxi
Seasonal Prevalence of Bacterial Food Poisoning
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acid aertrycke agar agglutination alkaloids aluminium Amanita amount animals antimony arsenic bacillus Bact bacterial food poisoning bacteriological boiling botulinum botulism brawn broth Bruce White carriers caused cent colonies colour consumed consumption contain cooked copper culture Dack death diarrhoea Dickson disease Dolman eaten enteritidis enterotoxin Ermengem especially examined faeces fatal fish Food handler Food Infections Food-borne Infection foodstuffs Gaertner gastro-enteritis gastro-intestinal Geiger heat Hlth human illness incubation ingestion inoculated intestinal intoxication investigations isolated Jordan large number lead Loch Maree lysin meat Medical Officer medium metal Meyer mice milk Ministry of Health mushroom mussels occurred odour organisms outbreaks of food pathogenic peptone persons plant prepared present produced ptomaines rats recorded reported result Salmonella enteritidis Salmonella group Salmonella infection sausage Savage and Bruce serum solution spores staphylococcal food poisoning Staphylococcus aureus strains substances symptoms Tanner temperature tetrathionate tion toxic toxin typhi-murium vegetables vomiting