title: [How to identify and prevent the risk of mass food poisoning in institutions?].
authors.affiliation: Hôpital Ambroise Paré, Boulogne.
authors.forename: Angelo
authors.initials: A
authors.lastname: Villella
authors.forename: Tristan
authors.initials: T
authors.lastname: Cudennec
mesh_terms: D000368:Aged; D002423:Cause of Death; D003428:Cross Infection / Q000175:diagnosis* / Q000453:epidemiology / Q000517:prevention & control*; D005511:Food Handling; D005522:Food Services / Q000458:organization & administration*; D005517:Foodborne Diseases / Q000175:diagnosis* / Q000453:epidemiology / Q000517:prevention & control*; D005602:France / Q000453:epidemiology; D005759:Gastroenteritis / Q000175:diagnosis* / Q000453:epidemiology / Q000517:prevention & control*; D006760:Hospitalization / Q000706:statistics & numerical data; D006801:Humans; D017053:Infection Control / Q000458:organization & administration*; D019221:Mandatory Reporting; D011159:Population Surveillance; D012307:Risk Factors