Antimicrobial‐resistant bacterial infections from foods of animal origin: understanding and effectively communicating to consumers

Consumers are increasingly interested in the attributes of the food they consume. This includes what is in the food and how it was raised; and at least some consumers are willing to pay a premium for products with specific attributes. However, the current plethora of labels on the market does not ad...

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Detalles Bibliográficos
Autores principales: Ritter, G. Donald, Acuff, Gary R., Bergeron, Gilles, Bourassa, Megan W., Chapman, Benjamin J., Dickson, James S., Opengart, Kenneth, Salois, Matthew Jude, Singer, Randall S., Storrs, Carina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Reviews
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6850152/
https://www.ncbi.nlm.nih.gov/pubmed/30924543
http://dx.doi.org/10.1111/nyas.14091

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6850152/
https://www.ncbi.nlm.nih.gov/pubmed/30924543
http://dx.doi.org/10.1111/nyas.14091

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