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Throw away or throw up
| Content Provider | Semantic Scholar |
|---|---|
| Author | Yngve, Agneta |
| Copyright Year | 2008 |
| Abstract | Last December a Swedish journalist discovered that so-called ‘freshly ground’ minced meat was repacked in several stores of a supermarket chain and given a new ‘best before’ date. The resulting show on television caused total havoc for the company implicated. I am sure that the repacking of perishable foods is not restricted to just one Swedish retail chain. Besides, this is only one of the food safety problems faced in Sweden and other countries. It is estimated that around 5 % of all Swedes suffer from food poisoning every year as a result of eating contaminated food in their home or in a restaurant, and another 3 % during or after travelling abroad. Staphylococcus aureus, Salmonella species, Bacillus cereus, Clostridium perfringens and Campylobacter species are among the micro-organisms causing problems. Even in a cold country like Sweden, relatively organised and regulated, we are nevertheless vulnerable. Also, only a fraction of all cases are reported which makes the battle against unhygienic conditions very difficult. |
| Starting Page | 219 |
| Ending Page | 219 |
| Page Count | 1 |
| File Format | PDF HTM / HTML |
| DOI | 10.1017/S1368980008001675 |
| Volume Number | 11 |
| Alternate Webpage(s) | https://www.researchgate.net/profile/Agneta_Yngve/publication/240451704_Throw_away_or_throw_up/links/02e7e52cbfbc06ae78000000.pdf?disableCoverPage=true |
| Alternate Webpage(s) | https://doi.org/10.1017/S1368980008001675 |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
