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dc.contributor.authorFood Safety Advisory Committee
dc.date.accessioned2012-05-14T15:43:46Z
dc.date.available2012-05-14T15:43:46Z
dc.date.issued1994-04
dc.identifier.isbn0-7076-0369-2
dc.identifier.urihttp://hdl.handle.net/10147/223617
dc.descriptionFoodborne disease is illness caused by food or drink contaminated by pathogenic microorganisms or tbeir toxins and by chemicals. That is to say the picture includes food poisoning which is usually associated with diarrhoea and vomiting but also other illnesses like listeriosis and botulism which give rise to symptoms outside the disgestive tract. . There has been an increase in recent years in the reported incidence of listeria, campylobacter and salmonella. These disease agents have been the subject of previous Food Safety Advisory Committee Reports, copies of which reports (Numbers 2, 9 and 10) are reproduced in Annex I. II and III. In considering each of these disease agents, it was evident to the Committee that there were difficulties in bringing together whatever information was available nationally. A considerable amount of knowledge and expertise is available in veterinary laboratories, microbiological units, public analyst laboratories, public health departments and within the food industry generally.en_GB
dc.language.isoenen
dc.publisherThe Stationery Officeen_GB
dc.relation.ispartofseries17en_GB
dc.subjectFOOD SAFETYen_GB
dc.subjectFOODen_GB
dc.titleRecommendations for a national surveillance programme of foodborne diseasesen_GB
dc.typeReporten
refterms.dateFOA2018-08-22T17:06:07Z


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