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Bacterial Food Poisoning

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dc.contributorVirginia Cooperative Extension Serviceen
dc.contributor.authorZottola, Edmund A.en
dc.date.accessioned2017-03-09T16:29:32Zen
dc.date.available2017-03-09T16:29:32Zen
dc.date.issued1972?en
dc.description.abstractDescribes the two types of bacterial food poisoning, the common bacteria types involved, and proper storage and handling in order to avoid bacteria growth.en
dc.format.extent4 pagesen
dc.format.mimetypeapplication/pdfen
dc.identifier.urihttp://hdl.handle.net/10919/75927en
dc.language.isoen_USen
dc.publisherVirginia Cooperative Extensionen
dc.relation.ispartofseriesPublication (Virginia Cooperative Extension) ; MFST-1500-2en
dc.relation.ispartofseriesFood Science and Technology Notesen
dc.rightsVirginia Cooperative Extension materials are available for public use, re-print, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.en
dc.subject.cabtBacteriaen
dc.subject.cabtfood poisoningen
dc.subject.cabtFood contaminationen
dc.subject.cabtFood handlingen
dc.titleBacterial Food Poisoningen
dc.typeExtension publicationen
dc.type.dcmitypeTexten

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