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Infektionen und Intoxikationen durch Nahrungs- und Genussmittel

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Praxishandbuch klinische Ernährung und Infusionstherapie

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Zusammenfassung

Neben den zur Herstellung und Veredelung von Lebens- und Genussmitteln (z. B. Joghurt, Käse, Bier) benutzten apathogenen Keimen sind Mikroorganismen bzw. Saprophyten auch am Verderb von Lebensmitteln beteiligt. Darüber hinaus können Lebensmittel, Trinkwasser, und Getränke auch pathogene Keime (Bakterien, Viren, Protozoen etc.) enthalten.

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Authors
  1. J. Stein
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  2. F. Wolter
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Editor information

Editors and Affiliations

  1. Medizinische Klinik II, Zentrum der Inneren Medizin Gastroenterologie/Klinische Ernährung, Theodor-Stern-Kai 7, 60590, Frankfurt am Main, Deutschland

    J. Stein

  2. Chirurgische Klinik mit Poliklinik der LMU München-Großhadern, Marchioninistraße 15, 81377, München, Deutschland

    K.-W. Jauch

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Stein, J., Wolter, F. (2003). Infektionen und Intoxikationen durch Nahrungs- und Genussmittel. In: Stein, J., Jauch, KW. (eds) Praxishandbuch klinische Ernährung und Infusionstherapie. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-55896-2_57

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  • DOI: https://doi.org/10.1007/978-3-642-55896-2_57

  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-642-62625-8

  • Online ISBN: 978-3-642-55896-2

  • eBook Packages: Springer Book Archive

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