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Journal of Milk and Food Technology, 1972
Trends in the changing status of foodborne diseases in the United States are reviewed with emphasis on data of the last 10 years. Annual reports of frequency of staphylococcal intoxication, always an important foodborne disease problem in the United States, show it has remained relatively constant.
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Trends in the changing status of foodborne diseases in the United States are reviewed with emphasis on data of the last 10 years. Annual reports of frequency of staphylococcal intoxication, always an important foodborne disease problem in the United States, show it has remained relatively constant.
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2009
Foodborne disease comprises a broad group of illnesses caused by the consumption of foods contaminated with toxic substances or pathogenic microorganisms. The agents responsible for foodborne illnesses can be divided into four general categories: chemical (e.g., mushroom or scombroid poisoning), parasitic (e.g., Trichinella or Giardia), viral (e.g ...
Heather Green +3 more
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Foodborne disease comprises a broad group of illnesses caused by the consumption of foods contaminated with toxic substances or pathogenic microorganisms. The agents responsible for foodborne illnesses can be divided into four general categories: chemical (e.g., mushroom or scombroid poisoning), parasitic (e.g., Trichinella or Giardia), viral (e.g ...
Heather Green +3 more
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ABSTRACT Botulism is also known as botulinus intoxication, an infrequent but grave paralytic illness caused by botulinum toxin, which is produced by the bacterium Clostridium botulinum in anaerobic conditions. The toxin penetrates into the body through one of four modes: colonization of the gastrointestinal tract by the bacteria in children or ...
Vijayan shewag +1 more
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Vijayan shewag +1 more
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