Question
Modes of transmission of infection in food services
Answer :
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The most frequent causes of food or water-borne illnesses are bacteria, viruses and parasites. Refer to specific sections for details on the more common agents.
Noninfective agents include:
- heavy metal poisoning, including cadmium, copper, lead, tin and zinc
- fish toxins that are present in some shellfish or fish, such as paralytic shellfish poisoning, scombroid or ciguatera
- plant toxins that occur naturally in some foods, such as toxic fungi
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