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World Health Organization : Report on a European Syposium Convened by the Regional Office for Europe, Veterinary Public Health, No. 73.42, (P67-P128): Decontamination of Food as a Means of Prevention of Salmonellosis in Man

By World Health Organization

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Book Id: WPLBN0000216139
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Reproduction Date: 2005
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Title: World Health Organization : Report on a European Syposium Convened by the Regional Office for Europe, Veterinary Public Health, No. 73.42, (P67-P128): Decontamination of Food as a Means of Prevention of Salmonellosis in Man  
Author: World Health Organization
Volume:
Language: English
Subject: Health., Public health, Wellness programs
Collections: Medical Library Collection, World Health Collection
Historic
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Publisher: World Health Organization

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Organization, W. H. (n.d.). World Health Organization : Report on a European Syposium Convened by the Regional Office for Europe, Veterinary Public Health, No. 73.42, (P67-P128). Retrieved from http://hawaiilibrary.net/


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Medical Reference Publication

Excerpt
9.1 Introduction Salmonella are micro-organisms which are relative1.y sensitive to physical and chemical changes in their environment. Consequently their numbers in foods can be reduced by comparatively moderate treatments with heat, chemicals, radiation or other well-known means used for decreasing the load of micro-organisms. In a Salmonella prevention and control programme such decontamination procedures have to be combined with other preventive measures. These include, in particular, reduction of the Salmonella contamination of the food animals before and during slaughter to a level dich does not constitute a public health hazard. When successfully carried out this measure will lead to a decrease in the load of Salmonella entering the food chain. Further important measures include preventing contamination.during and after processing and inhibiting the growth of possible contaminating organisms during storage, distribution and the final preparation of the food before consumption.

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