Prevention of food poisoning in hospital patients

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

Article

The original publication is available at http://www.samj.org.za

Article

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.

Please refer to this item in SUNScholar by using the following persistent URL: http://hdl.handle.net/10019.1/7753
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