Abstract
Food poisoning syndromes caused by four different bacteria are described. For all types, food kept at a permissive temperature allows growth of the vegetative forms of the bacteria and production of a toxin or toxins. The key features of these syndromes, as well as possible new trends of concern, are summarized in Table 1.
| Original language | English |
|---|---|
| Pages (from-to) | 583-599 |
| Number of pages | 17 |
| Journal | Clinics in Laboratory Medicine |
| Volume | 19 |
| Issue number | 3 |
| DOIs | |
| State | Published - 1999 |
Fingerprint
Dive into the research topics of 'Preformed bacterial toxins'. Together they form a unique fingerprint.Cite this
- APA
- Author
- BIBTEX
- Harvard
- Standard
- RIS
- Vancouver