Preventing Foodborne Illness: Salmonellosis
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How to Cite

Schneider, Keith R., Renée M. Goodrich, and Sarah Z. Waithe. 2003. “Preventing Foodborne Illness: Salmonellosis: FSHN0214/FS096, 1/2003”. EDIS 2003 (3). Gainesville, FL.


This is one in a series of fact sheets targeting the processing and retail sector of food science. This document is FSHN0214, one of a series of the Food Science and Human Nutrition Department, Florida Cooperative Extension Service, IFAS, University of Florida. Publication: January 2003.

FSHN0214/FS096: Preventing Foodborne Illness: Salmonellosis (
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USDA Center for Food Safety & Applied Nutrition, Foodborne Pathogenic Microorganisms and Natural Toxins Handbook

McSwane, D., N. Rue and R. Linton. 2000. Essentials of Food Safety and Sanitation. Prentice-Hall, Inc., NY.

Robinson, R.K., C.A. Batt and P.D. Patel (eds.). 2000. Encyclopedia of Food Microbiology - Vol. 3. Academic Press, NY.

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 4.0 International (CC BY-NC-ND 4.0) license.