Bacterial food poisoning

Abstract

The harmful activities of microorganisms in foods have been highlighted in recent months with cases of botulism and typhoid and various reports on the increases in food‐poisoning of all types. These increases may be due to a number of factors including the warmer weather in the last few years, the greater use of prepared or ‘take‐away’ foods, and a more casual approach to food hygiene in homes and catering establishments. This article reviews some common causes of bacterial food‐poisoning and the methods of prevention.

Citation

Passmore, S. (1979), "Bacterial food poisoning", Nutrition & Food Science, Vol. 79 No. 1, pp. 7-11. https://doi.org/10.1108/eb058737