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dc.contributor.authorHurst, William C.en_US
dc.contributor.authorReynolds, A. Estesen_US
dc.contributor.authorSchuler, George A.en_US
dc.contributor.authorTybor, Philip T.en_US
dc.date.accessioned2010-11-16T20:34:17Z
dc.date.available2010-11-16T20:34:17Z
dc.date.issued2010-03-09en_US
dc.identifier.urihttp://hdl.handle.net/10724/12254
dc.description.abstractFood safety concerns every food handling facility. Each year, thousands of individuals suffer the discomfort and pain resulting from foodborne illness. To prevent such illnesses, understanding the bacteria that cause food poisoning is essential.en_US
dc.publisherUniversity of Georgiaen_US
dc.relation.ispartofseriesBulletin;901en_US
dc.relation.urihttp://pubs.caes.uga.edu/caespubs/pubs/PDF/B901.pdfen_US
dc.titlePreventing food poisoning and food infectionen_US
dc.contributor.corporatenameUniversity of Georgia. College of Agricultural and Environmental Sciences. Dept. of Food Science and Technologyen_US


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