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Infective bacterial food poisoning
Toxic bacterial food poisoning
Other bacterial pathogens
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abdominal pain Aeromonas aflatoxin anaerobic and/or animals antigen aureus Bacillus bacteria botulinum botulism campylobacter infections Campylobacter spp cause of food cells cereus cholera Clinical features coli consumption contaminated food cryptosporidiosis detection developed countries diarrhoea disease Ecology and foodstuffs enteritidis enterocolitica enterotoxin epidemiology factors faecal faeces Figure food poisoning food safety food-borne fungi Fusarium gastro-enteritis gastro-intestinal growth HACCP hazards human identified implicated important Incidence and epidemiology increase incubation period infective dose ingestion intestinal isolated laboratory large numbers listeria listeriosis major meat metabolites micro-organisms microbial microbiological milk monocytogenes moulds mycotoxins non-spore-forming occur ochratoxin organisms outbreaks parahaemolyticus Pathogenesis pathogenic patients patulin Penicillium perfringens phage present processing reported salmonella salmonellosis serotypes shellfish Shigella small number species spoilage spores SRSV Staph staphylococcal staphylococcal food poisoning storage strains surveillance symptoms T-2 toxin Table temperature tion toxic toxin typhimurium usually vegetables Vibrio viral viruses vomiting VTEC Zearalenone