Prevention of food poisoning in hospital patients

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horwitz_prevention_1974.pdf(1.48 MB)
Date
1974
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Health & Medical Publishing Group
Abstract
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.
Description
CITATION: Horwitz, B. M., Finlayson, M. H. & Brede, H. D. 1974. Prevention of food poisoning in hospital patients. South African Medical Journal, 48(26):1109-1111.
The original publication is available at http://www.samj.org.za
Keywords
Food Poisoning, Hospitals--Food service
Citation
Horwitz, B. M., Finlayson, M. H. & Brede, H. D. 1974. Prevention of food poisoning in hospital patients. South African Medical Journal, 48(26):1109-1111
URI
http://hdl.handle.net/10019.1/7753
Collections
Research Articles (Microbiology)