Decreased Incidence of Infections Caused by Pathogens Transmitted Commonly Through Food During the COVID-19 Pandemic — Foodborne Diseases Active Surveillance Network, 10 U.S. Sites, 2017–2020

Detalles Bibliográficos
Autores principales: Ray, Logan C., Collins, Jennifer P., Griffin, Patricia M., Shah, Hazel J., Boyle, Michelle M., Cieslak, Paul R., Dunn, John, Lathrop, Sarah, McGuire, Suzanne, Rissman, Tamara, Scallan Walter, Elaine J, Smith, Kirk, Tobin-D’Angelo, Melissa, Wymore, Katie, Kufel, Joanna Zablotsky, Wolpert, Beverly J., Tauxe, Robert, Payne, Daniel C.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Centers for Disease Control and Prevention 2021
Materias:
Full Report
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8459900/
https://www.ncbi.nlm.nih.gov/pubmed/34555002
http://dx.doi.org/10.15585/mmwr.mm7038a4

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8459900/
https://www.ncbi.nlm.nih.gov/pubmed/34555002
http://dx.doi.org/10.15585/mmwr.mm7038a4

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