Prevention of food poisoning in hospital patients

Horwitz B.M. ; Finlayson M.H. ; Brede H.D. (1974)


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Bacteriological investigations of raw and cooked foods and of food handlers in abattoirs, food factories and hospital kitchens show that they are potential sources of food poisoning organisms. The use of reheated (reconstituted) frozen foods is recommended as an ideal means of preventing food poisoning among hospital patients.

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