しょくちゅうどく
食中毒
1. food poisoning
2. Foodborne illnessıFood safety 150pxTerms Foodborne illness Hazard Analysis and Critical Control Points (HACCP) Critical control pointCritical factors Food, acidity, time, temperature, oxygen and moisture pH Water activity (aw)Pathogens Clostridium botulinum E.
Read “Foodborne illness” on English Wikipedia
Read “食中毒” on Japanese Wikipedia
Read “Foodborne illness” on DBpedia
Read “Foodborne illness” on English Wikipedia
Read “食中毒” on Japanese Wikipedia
Read “Foodborne illness” on DBpedia
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