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Historical overview of key issues in food safety.
Foodborne transmission of pathogenic and toxigenic microorganisms has been a recognized hazard for decades. Even half a century ago we knew about the dangers of botulism from underprocessed canned foods; staphylococcal poisoning from unrefrigerated cream-filled pastries, sliced ham, meat, and poultr...
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Formato: | Texto |
Lenguaje: | English |
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Centers for Disease Control and Prevention
1997
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Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2640083/ https://www.ncbi.nlm.nih.gov/pubmed/9366600 |