Microbiological food safety and a low-microbial diet to protect vulnerable people

Foodborne Pathogens and Disease

Volumn 11, Issue 6, 2014, Pages 413-424

  Lund, Barbara M ^a  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

IMMUNOSUPPRESSIVE AGENT; PROBIOTIC AGENT; YOGHURT; DRINKING WATER;

ANIMAL FOOD; CAMPYLOBACTER; CAMPYLOBACTERIOSIS; CHRONIC LYMPHATIC LEUKEMIA; CLOSTRIDIUM PERFRINGENS; CONGENITAL TOXOPLASMOSIS; COOKING; DIET; DISEASE PREDISPOSITION; EGG; FISH MEAT; FOOD POISONING; FOOD SAFETY; FOOD STORAGE; FRUIT; HERB; HUMAN; ICE CREAM; LISTERIA MONOCYTOGENES; LOW MICROBIAL DIET; MILK; NEUTROPENIA; NONHUMAN; NOROVIRUS INFECTION; NUT; POULTRY; PRIORITY JOURNAL; RAW FOOD; REVIEW; SALMONELLA; SALMONELLA ENTERITIDIS; SEA FOOD; SHELLFISH; SPICE; STORAGE TEMPERATURE; SUSCEPTIBLE POPULATION; TOXOPLASMA GONDII; VEGETABLE; VULNERABLE POPULATION; FOOD PRESERVATION; FOODBORNE DISEASES; IMMUNOCOMPETENCE; IMMUNOLOGY; MICROBIOLOGY;

DIET; DISEASE SUSCEPTIBILITY; DRINKING WATER; FOOD, PRESERVED; FOODBORNE DISEASES; HUMANS; IMMUNOCOMPETENCE; VULNERABLE POPULATIONS;

EID: 84901987769     PISSN: 15353141     EISSN: 15567125     Source Type: Journal    
DOI: 10.1089/fpd.2013.1679     Document Type: Review

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