Microbiological food poisoning is an emotive subject. Consumers naturally expect all of their food to be safe to eat, but food poisoning cases continue to occur. So how big a problem is foodborne illness and what can be done to reduce the risk of infection from food? The Steering Group on the Microbiological Safety of Food, established to provide information and advice on food safety for the Government, examines these and related issues. This is the report of the Group's work from 1990-1992.
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