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[Toxinfections of food origin due to Salmonella; necessity of supervising food handlers]. 1953

R BUTTIAUX, and V LESAFFRE, and J MORIAMEZ

UI MeSH Term Description Entries
D005511 Food Handling Any aspect of the operations in the preparation, processing, transport, storage, packaging, wrapping, exposure for sale, service, or delivery of food. Food Processing,Handling, Food,Processing, Food
D006801 Humans Members of the species Homo sapiens. Homo sapiens,Man (Taxonomy),Human,Man, Modern,Modern Man
D012475 Salmonella A genus of gram-negative, facultatively anaerobic, rod-shaped bacteria that utilizes citrate as a sole carbon source. It is pathogenic for humans, causing enteric fevers, gastroenteritis, and bacteremia. Food poisoning is the most common clinical manifestation. Organisms within this genus are separated on the basis of antigenic characteristics, sugar fermentation patterns, and bacteriophage susceptibility.
D012480 Salmonella Infections Infections with bacteria of the genus SALMONELLA. Salmonellosis,Infections, Salmonella,Infection, Salmonella,Salmonella Infection,Salmonelloses

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