Vol. 2003 No. 3, Historical Fact Sheets

Vol. 2003 No. 3

Preventing Foodborne Illness: Campylobacteriosis: FSHN032/FS098, 1/2003

Historical Fact Sheets

https://doi.org/10.32473/edis-fs098-2003

Keith R. Schneider⁺⁻
Renée M. Goodrich⁺⁻
Melissa A. Kirby⁺⁻

Keith R. Schneider

University of Florida

https://orcid.org/0000-0003-0145-3418

Renée M. Goodrich

University of Florida

https://orcid.org/0000-0003-0596-2826

Melissa A. Kirby

EDIS Cover Volume 2003 Number 3 beach sunset image

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Keywords

FS098

How to Cite

Schneider, Keith R., Renée M. Goodrich, and Melissa A. Kirby. 2003. “Preventing Foodborne Illness: Campylobacteriosis: FSHN032/FS098, 1/2003”. EDIS 2003 (3). Gainesville, FL. https://doi.org/10.32473/edis-fs098-2003.

Abstract

This is one in a series of facts sheets discussing common foodborne pathogens of interest to food handlers, processors and retailers. This document is FSHN032, one of a series of the Food Science and Human Nutrition Department, Florida Cooperative Extension Service, IFAS, University of Florida. Publication: January 2003.

FSHN032/FS098: Preventing Foodborne Illness: Campylobacteriosis (ufl.edu)

https://doi.org/10.32473/edis-fs098-2003

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PDF-2003

References

Food Code. Chapter 3; Part 3-4; Subpart 3-401 (2001). https://doi.org/10.1016/S1361-3723(01)00908-3

http://ohioline.osu.edu/hyg-fact/5000/5565.html

http://www3.bc.sympatico.ca/me/patientsguide/foodbrn.htm

http://vm.cfsan.fda.gov/~mow/chap4.html

http://www.niaid.nih.gov/factsheets/foodbornedis.htm#D

http://www.cdc.gov/ncidod/dbmd/diseaseinfo/campylobacter_g.htm

http://www.state.nj.us/health/cd/f_campylob.htm

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

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