Salmonella deals with the common infectious disease, Salmonellosis, which is commonly foodborne and is easily spread in any kitchen. The source of the pathogenic organisms is frequently poultry and the organism is often spread in the kitchen from poultry to other foods. This book describes the organisms, paths of transmission, infection and its treatment, and the control of the spread of the disease. 232 p.
Series: CRC Revivals
- Rufus K. Guthrie, PhD, Professor of Microbiology and Human Ecology. Department of Disease Control, University of Texas, School of Public Health, Houston, TX (USA).
- Publisher: CRC Press
- Publication date (print): Reissued 2018 [from original copyright 1992]
- ISBN (print): 978-1-315-89742-4
- ISBN (ebook): 978-1-351-07652-4