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This chapter provides discussions on the aetiology, clinical features, diagnosis, epidemiology, mode of transmission, disease course, control and prevention, and medical treatment of various foodborne infectious diseases, including those of food poisoning (i.e., salmonellosis, fish poisoning, food...
The emphasis of this chapter is foodborne diseases. Included in the discussion for each disease are description of the organism involved, clinical features of the infection, diagnosis, transmission, incubation period, communicability, occurrence and distribution, control and prevention, treatment...