| dc.contributor.author | Hurst, William C. | en_US |
| dc.contributor.author | Reynolds, A. Estes | en_US |
| dc.contributor.author | Schuler, George A. | en_US |
| dc.contributor.author | Tybor, Philip T. | en_US |
| dc.date.accessioned | 2010-11-16T20:34:17Z | |
| dc.date.available | 2010-11-16T20:34:17Z | |
| dc.date.issued | 2010-03-09 | en_US |
| dc.identifier.uri | http://hdl.handle.net/10724/12254 | |
| dc.description.abstract | Food 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.publisher | University of Georgia | en_US |
| dc.relation.ispartofseries | Bulletin;901 | en_US |
| dc.relation.uri | http://pubs.caes.uga.edu/caespubs/pubs/PDF/B901.pdf | en_US |
| dc.title | Preventing food poisoning and food infection | en_US |
| dc.contributor.corporatename | University of Georgia. College of Agricultural and Environmental Sciences. Dept. of Food Science and Technology | en_US |
