Hostname: page-component-8448b6f56d-mp689 Total loading time: 0 Render date: 2024-04-19T11:59:51.073Z Has data issue: false hasContentIssue false

Bacterial contamination of food

Published online by Cambridge University Press:  28 February 2007

A. B. Christie
Affiliation:
Department of Infectious Diseases, University of Liverpool
Rights & Permissions [Opens in a new window]

Abstract

Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'
Type
Symposium on [Food Additives and Contaminants]
Copyright
Copyright © The Nutrition Society 1972

References

REFERENCES

Anderson, E. S. (1960). Mon. Bull. Minist. Hlth 19, 172.Google Scholar
Christie, A. B. (1971). Br. J. Hosp. Med. 6, 331.Google Scholar
Christie, A. B. (19711972). In Medical Progress, 19711972. London: Butterworths. (In the Press.)Google Scholar
Christie, A. B. & Christie, M. C. (1971). Food Hygiene and Food Hazards 1st ed. London: Faber and Faber.Google Scholar
Ministry of Health (1959). Mon. Bull. Minist. Hlth 18, 158.Google Scholar
Riemann, H. (1969). Food-Borne Infections and Intoxications 1st ed. New York and London: Academic Press.Google Scholar
Semple, A. B., Parry, W. H. & Graham, A. J. (1961). Lancet ii, 364.CrossRefGoogle Scholar
Statutory Instrument (1970). Food Hygiene (General) Regulations, 1970. Stat. Instrum. no. 1172.Google Scholar
WHO (1970). Tech. Rep. Ser. Wld Hlth Org. no. 451.Google Scholar