Overcoming the Salmonella problem

Abstract

Mention food poisoning to anyone and the chances are they will associate it with (a) institutional catering as opposed to home cooking and (b) poultry, especially frozen poultry. The first association is probably correct, the second not quite so true. In the latest report from the Public Health Laboratory Service 39 per cent of outbreaks were associated with meat, 31 per cent with poultry and 30 per cent with other foods.

Citation

Salmon, J. (1979), "Overcoming the Salmonella problem", Nutrition & Food Science, Vol. 79 No. 2, pp. 14-15. https://doi.org/10.1108/eb058746