Chapter 2. Outbreaks: Causes and Lessons to be Learnt
- Chris Bell1,
- Alec Kyriakides2
Published Online: 13 DEC 2007
DOI: 10.1002/9780470999455.ch2
Copyright © 2002 C. Bell and A. Kyriakides
Book Title
Salmonella: A Practical Approach to the Organism and its Control in Foods
Additional Information
How to Cite
Bell, C. and Kyriakides, A. (eds) (2007) Outbreaks: Causes and Lessons to be Learnt, in Salmonella: A Practical Approach to the Organism and its Control in Foods, Blackwell Science Ltd, Oxford, UK. doi: 10.1002/9780470999455.ch2
Editor Information
- 1
Consultant Food Microbiologist, UK
- 2
Company Microbiologist, Sainsbury's Supermarkets Ltd, London, UK
Publication History
- Published Online: 13 DEC 2007
- Published Print: 15 OCT 2001
ISBN Information
Print ISBN: 9780632055197
Online ISBN: 9780470999455
- Summary
- Chapter
Keywords:
- foodborne illness;
- infections;
- mustard cress;
- bean;
- alfalfa
Summary
This chapter contains section titled:
Introduction
Sprouted salad vegetables: England, Sweden, USA and Canada
Salami: England
Orange juice: USA
Chocolate confectionery: USA and Canada
Infant dried milk: England
Pasteurised milk cheese: England
Catering and the home