Food Borne Illness is a common, costly, yet preventable public health problem. This issue of the Infectious Disease Clinics covers the most common food borne pathogens, along with articles that include indentifying, diagnosing, and treating food borne illness. The issue also covers food borne illness in special populations, as well as long term complications associated with food borne illness.
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McEntire, Jennifer Senior Director, Food Safety Practice, Leavitt Partners, Salt Lake City, UT.
Thorpe, Cheleste M. Tufts University School of Medicine, Boston, MA.