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FOOD SAFETY IN

Dr Geoff Spriegel (Director of Scientific Services)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 1 June 1991

Abstract

Each year there are 75,000 reported cases of food poisoning. As the majority of cases are not reported, the true incidence of food poisoning is undoubtedly much higher. During the summer months the incidence of particular types of food poisoning increases. Bacteria, the major cause of food poisoning, are widely distributed in nature and primary agricultural products at the time of slaughter (meat and poultry) or harvesting (soil crops) are invariably contaminated with bacteria or more specifically pathogenic bacteria which can give rise to food poisoning.

Citation

Spriegel, G. (1991), "FOOD SAFETY IN", Nutrition & Food Science, Vol. 91 No. 6, pp. 14-15. https://doi.org/10.1108/eb059355

Publisher

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MCB UP Ltd

Copyright © 1991, MCB UP Limited