[Food-borne infections and poisonings].
A survey of the most common food borne infections (salmonellosis, tuberculosis, brucellosis, campylobacteriosis) is followed by a description of the most common food borne intoxications (botulism, staphylococcal intoxications, biogenic amines, toxic algae in mussels, i.e. "Paralytic Shellfish Poisoning").
Sinell
H J
HJ
Institut für Lebensmittelhygiene, Freien Universität Berlin.
D000818:Animals; D001906:Botulism / Q000209:etiology; D005400:Fishes, Poisonous; D005516:Food Microbiology; D005517:Foodborne Diseases / Q000209:etiology*; D006801:Humans; D012307:Risk Factors; D012478:Salmonella Food Poisoning / Q000209:etiology
Lebensmittelinfektionen und -intoxikationen.