Where does foodborne illness happen-in the home, at foodservice, or elsewhere-and does it matter?

Foodborne Pathogens and Disease

Volumn 6, Issue 9, 2009, Pages 1121-1123

  Jacob, C J ^a   Powell, D A ^a  

^a KANSAS STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ARTICLE; CATERING SERVICE; DISEASE COURSE; DISEASE SURVEILLANCE; EPIDEMIC; FOOD; FOOD CONTAMINATION; FOOD INTAKE; FOOD POISONING; FOOD PROCESSING; FOOD SAFETY; FOODBORNE DISEASE; HEALTH PROMOTION; HOME; HUMAN; HYPERTHERMIC THERAPY; PATHOGENESIS; PRIORITY JOURNAL; PUBLIC HEALTH SERVICE; RESOURCE ALLOCATION; RISK FACTOR; WASTE MANAGEMENT;

AGRICULTURE; ANIMALS; FOOD CONTAMINATION; FOOD HANDLING; FOOD SERVICES; FOODBORNE DISEASES; HUMANS; POPULATION SURVEILLANCE; SAFETY MANAGEMENT; UNITED STATES;

EID: 70449353888     PISSN: 15353141     EISSN: None     Source Type: Journal    
DOI: 10.1089/fpd.2008.0256     Document Type: Article

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