References

Citations

1. Centers for Disease Control and Prevention (2008). Campylobacter Infections. Available online: http://www.cdc.gov/nczved/dfbmd/disease_listing/campylobacter_gi.html.

2. Anderson WT (2004). Food-borne and water-borne diseases. In JE Tintinalli et al., eds., Emergency Medicine: A Comprehensive Study Guide, 6th ed., pp. 964–969. New York: McGraw-Hill.

Other Works Consulted

• Centers for Disease Control and Prevention (2004). Diagnosis and management of foodborne illness. A primer for physicians and other health care professionals. MMWR, 53(RR–4): 1–32.

• Centers for Disease Control and Prevention (2008). Escherichia coli. Available online: http://www.cdc.gov/nczved/dfbmd/disease_listing/stec_gi.html.

• Centers for Disease Control and Prevention (2008). Listeriosis. Available online: http://www.cdc.gov/nczved/dfbmd/disease_listing/listeriosis_gi.html.

• Centers for Disease Control and Prevention (2008). Salmonellosis. Available online: http://www.cdc.gov/nczved/dfbmd/disease_listing/salmonellosis_gi.html.

• Centers for Disease Control and Prevention (2008). Shigellosis. Available online: http://www.cdc.gov/nczved/dfbmd/disease_listing/shigellosis_gi.html.

• Centers for Disease Control and Prevention (2008). Toxoplasmosis. Available online: http://www.cdc.gov/toxoplasmosis/factsheet.html.

• Food Safety and Inspection Service (2006). Foodborne Illness: What Consumers Need To Know. Available online: http://www.fsis.usda.gov/Fact%5FSheets/Foodborne_Illness_What_Consumers_Need_to_Know/index.asp.

• Fry AM, et al. (2005). Foodborne disease. In GL Mandell et al., eds., Principles and Practice of Infectious Diseases, 6th ed., vol. 1, pp. 1286–1301. Philadelphia: Elsevier Churchill Livingstone.

• U.S. Department of Agriculture Food Safety and Inspection Service (2006). Fact sheet. Safe Food Handling: Basics for Handling Food Safely. Available online: http://www.fsis.usda.gov/Factsheets/Basics_for_Handling_Food_Safely/index.asp.