Cargando…
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...
| Autor principal: | |
|---|---|
| Formato: | Texto |
| Lenguaje: | English |
| Publicado: |
Centers for Disease Control and Prevention
1997
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2640083/ https://www.ncbi.nlm.nih.gov/pubmed/9366600 |