[Foodborne infections in France].

@article{Valk2012FoodborneII,
  title={[Foodborne infections in France].},
  author={Henriette de Valk and Nathalie Jourdan-da Silva and Lisa King and Gilles Delmas and V{\'e}ronique Goulet and V{\'e}ronique Vaillant},
  journal={Bulletin de l'Academie nationale de medecine},
  year={2012},
  volume={196 8},
  pages={1645-57}
}
Prevention and control measures implemented along the human food chain in recent decades have been largely successful, as shown by the dramatic decrease in the incidence of listeriosis and certain Salmonella serotypes. However, foodborne illness continues to be a serious public health threat, due mainly to Salmonella, Listeria monocytogenes and Campylobacter. Infections caused by less frequent micro-organisms such as shigatoxin-producing E. coli are also a concern, because of their serious… CONTINUE READING

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