Question

Modes of transmission of infection in food services

16 Feb 2018
Answer :
Word Count : 172

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
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