1) Salmonella - poultry, meat, eggs
2) Staph. aureus - meat, mayo, custard
3) E.coli - undercooked meat
4) Cl. botulinum - canned food
5) Bacilus cereus - reheated rice
6) Cl. perfringes - reheated meat
7) Vibrio parahaemoliticus, vulnificus - seafood
2) Staph. aureus - meat, mayo, custard
3) E.coli - undercooked meat
4) Cl. botulinum - canned food
5) Bacilus cereus - reheated rice
6) Cl. perfringes - reheated meat
7) Vibrio parahaemoliticus, vulnificus - seafood
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