Procedures to investigate foodborne illness
International Association of Milk, Food and Environmental Sanitarians. Committee on Communicable Diseases Affecting Man. Food Subcommittee, International Association of Milk, Food, and Environmental Sanitarians. Committee on Communicable Diseases Affecting Man. Food Subcommittee
International Association of Milk, Food, and Environmental Sanitarians, 1988 - Medical - 96 pages
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abdominal pain agency animals appropriate Attributed to Foods Bacillus cereus blood calculations Ciguatoxin Clostridium Clostridium botulinum Clostridium perfringens contribute to outbreaks critical control points cross contamination diarrhea diarrhur eating enter epidemiologic epidemiologically-implicated food equipment etiologic agent expected table factors feces fever fish Fisher's exact test food samples foodborne disease foodborne illness Form gastroenteritis hazard analysis heat processing High-acid foods identified ill persons improper inadequate cooking incidence rates incubation period ingested Inurbation Latency investigation Isolation laboratory meat microorganisms mushrooms Nausea number of persons occurred operations outbreak table outbreaks of foodborne p-value pathogens perfringens Period Usually persons at risk persons touching foods plastic poisoning processing or preparation refrigerate Salmonella serotype Shigella source of contamination specific Staphylococcus aureus sterile stool specimen stools of ill storing cooked foods surveillance survival suspect food suspect meal symptoms and signs temperature tion toxic toxins turkey urine vehicle Vibrio cholerae vomiting