Prevention of food poisoning in hospital patients

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dc.contributor.authorHorwitz, B. M.en_ZA
dc.contributor.authorFinlayson, M. H.en_ZA
dc.contributor.authorBrede, H. D.en_ZA
dc.date.accessioned2011-03-18T14:57:56Z
dc.date.available2011-03-18T14:57:56Z
dc.date.issued1974
dc.descriptionCITATION: Horwitz, B. M., Finlayson, M. H. & Brede, H. D. 1974. Prevention of food poisoning in hospital patients. South African Medical Journal, 48(26):1109-1111.
dc.descriptionThe original publication is available at http://www.samj.org.za
dc.description.abstractBacteriological investigations of raw and cooked foods and of food handlers in abattoirs, food factories and hospital kitchens show that they are potential sources of food poisoning organisms. The use of reheated (reconstituted) frozen foods is recommended as an ideal means of preventing food poisoning among hospital patients.
dc.description.urihttp://archive.samj.org.za/index.php?path=%2F1974+VOL+XLVIII+Jan-Jun%2FArticles%2F06+June
dc.description.versionPublisher’s version
dc.identifier.citationHorwitz, B. M., Finlayson, M. H. & Brede, H. D. 1974. Prevention of food poisoning in hospital patients. South African Medical Journal, 48(26):1109-1111
dc.identifier.issn2078-5135 (online)
dc.identifier.issn0256-9574 (print)
dc.identifier.urihttp://hdl.handle.net/10019.1/7753
dc.language.isoenen_ZA
dc.publisherHealth & Medical Publishing Group
dc.rights.holderSouth African Medical Journal
dc.subjectFood Poisoning
dc.subjectHospitals--Food service
dc.titlePrevention of food poisoning in hospital patientsen_ZA
dc.typeArticle
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