並列摘要
During 1981 to 1989, 622 outbreaks of foodborne illness (15,627 cases) were reported in Taiwan, with more outbreaks in summer than other times of the year. Outbreaks were mainly caused by mishandling of food in the home and in the food service industry. Seafood products were the major sources; only a few outbreaks were attributed to dairy products. Pathogens accounted for 80% of the confirmed incidents. Chemical agents and natural toxins appeared to be minor causes. The most frequently identified bacterial isolate was Vibrio parahaemolyticus, followed by Staphylococcus aureus and enteropathogenic E. coli.
並列關鍵字
無資料延伸閱讀
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