Chapter 2. Outbreaks: Causes and Lessons to be Learnt

  1. Chris Bell1 and
  2. Alec Kyriakides2

Published Online: 13 DEC 2007

DOI: 10.1002/9780470999455.ch2

Salmonella: A Practical Approach to the Organism and its Control in Foods

Salmonella: A Practical Approach to the Organism and its Control in Foods

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. 1

    Consultant Food Microbiologist, UK

  2. 2

    Company Microbiologist, Sainsbury's Supermarkets Ltd, London, UK

Publication History

  1. Published Online: 13 DEC 2007
  2. Published Print: 15 OCT 2001

ISBN Information

Print ISBN: 9780632055197

Online ISBN: 9780470999455

SEARCH

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