by Ángela Domínguez Garcia · Generalitat de Catalunya · tapa blanda · ISBN 9788439370918
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The 'Guide for the prevention and control of foodborne infections' is a revised and expanded second edition of the original guide published in 1992. This book presents the etiology, pathogenesis, treatment and prophylaxis of the most important and frequent foodborne infections in our society. It is aimed at health professionals, addressing the rules for declaration, sample collection and prevention measures, as well as restaurant professionals, informing about food preservation standards.
