Abstract
This is one in a series of fact sheets discussing common foodborne pathogens of interest to food handlers, processors, and retailers. This revised 5-page fact sheet was written by Keith R. Schneider, Renée Goodrich-Schneider, Michael A. Hubbard, and Susanna Richardson, and published by the UF Department of Food Science and Human Nutrition, January 2014. FSHN035/FS101: Preventing Foodborne Illness Associated with Clostridium perfringens (ufl.edu)
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CITATION STYLE
APA
Schneider, K. R., Goodrich-Schneider, R., Hubbard, M. A., & Richardson, S. (2014). Preventing Foodborne Illness Associated with Clostridium perfringens. EDIS, 2014(4). https://doi.org/10.32473/edis-fs101-2014
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