Declining Guillain-Barré Syndrome after Campylobacteriosis Control, New Zealand, 1988–2010

Food safety measures that lower incidence of campylobacteriosis might also prevent Guillain-Barré syndrome.

Detalles Bibliográficos
Autores principales: Baker, Michael G., Kvalsvig, Amanda, Zhang, Jane, Lake, Rob, Sears, Ann, Wilson, Nick
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Centers for Disease Control and Prevention 2012
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3310455/
https://www.ncbi.nlm.nih.gov/pubmed/22304786
http://dx.doi.org/10.3201/eid1802.111126

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3310455/
https://www.ncbi.nlm.nih.gov/pubmed/22304786
http://dx.doi.org/10.3201/eid1802.111126

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