A Qualitative and Quantitative Understanding of Dietitian Food Safety Training in a Welsh and a Lebanese University

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dc.contributor.authorGould, Vicky
dc.contributor.authorEvans, Ellen W
dc.contributor.authorRedmond, Elizabeth C
dc.contributor.authorAlwan, Nisreen
dc.contributor.authorETAL.
dc.date.accessioned2022-04-21T08:29:25Z
dc.date.accessioned2023-08-19T08:56:36Z
dc.date.available2022-04-21T08:29:25Z
dc.date.available2023-08-19T08:56:36Z
dc.date.issued2020
dc.description.abstractPatients associated with a greater susceptibility to foodborne disease (including primary immunodeficiency, treatment with radiation or with immunosuppressive drugs for cancer and diseases of the immune system, diabetics, those with liver or kidney disease, pregnant women, young infants, and the elderly)1 have an increased risk of foodborne infection and efforts are required to reduce the risk2 .en_US
dc.identifier.citationGould, V. J., Evans, E. W., Redmond, E. C., Alwan, N., & Hjeij, L. A Qualitative and Quantitative Understanding of Dietitian Food Safety Training in a Welsh and a Lebanese University.en_US
dc.identifier.urihttps://edms.wexl.in/handle/1/3311
dc.language.isoenen_US
dc.subjectFood Safetyen_US
dc.subjectFood industryen_US
dc.subjectImmunodeficiencyen_US
dc.subjectFoodborne diseaseen_US
dc.subjectKidney diseaseen_US
dc.titleA Qualitative and Quantitative Understanding of Dietitian Food Safety Training in a Welsh and a Lebanese Universityen_US
dc.typeArticleen_US

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