EGGS AND SALMONELLA FOOD-POISONING - AN EVALUATION

被引：58
|
作者：
DUGUID, JP [1 ]
NORTH, RAE [1 ]
机构：
[1] LEEDS POLYTECH, DEPT HOSPITAL MANAGEMENT, LEEDS LS1 3HE, W YORKSHIRE, ENGLAND
来源：
JOURNAL OF MEDICAL MICROBIOLOGY | 1991年 / 34卷 / 02期
关键词：
D O I：
10.1099/00222615-34-2-65
中图分类号：
Q93 [微生物学];
学科分类号：
071005 ; 100705 ;
摘要：
Evidence on the extent of the part played by infected hens' eggs in causing salmonella food-poisoning is inconclusive. The role of freshly cooked shell eggs is currently much exaggerated. Prevention should be sought through improved catering practices and kitchen hygiene, and attempts to eradicate salmonellas from laying flocks are likely to be ineffective.
引用
收藏
页码：65 / 72
页数：8
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