Dietitians employed by health care facilities preferred a HACCP system over irradiation or chemical rinses for reducing risk of foodborne disease

Journal of the American Dietetic Association

Volumn 98, Issue 8, 1998, Pages 885-888

  Giamalva, John N ^b   Redfern, Martin ^a,b   Bailey, William C ^a,b  

^a Department of Agricultural Economics ^*

^b UNIVERSITY OF ARKANSAS   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ADOLESCENT; ADULT; AGED; ARTICLE; CATERING SERVICE; CATTLE; CHILD; DIETITIAN; FEMALE; FOOD CONTAMINATION; FOOD IRRADIATION; FOOD SAFETY; HEALTH CARE FACILITY; HUMAN; MAJOR CLINICAL STUDY; MALE; MEAT INDUSTRY; PASTEURIZATION; POULTRY;

BOS TAURUS;

EID: 0031880716     PISSN: 00028223     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0002-8223(98)00203-X     Document Type: Article

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