The information in the archive was published by MAFF, Department of Health and the Scottish Executive before 1 April 2000 when the Food Standards Agency was established.
Foodborne Illness
The following three tables provide information on the causes of foodborne illness. The main clinical features are described, along with details of the incubation period, duration of illness and commonly associated foods. The incubation period is the time delay between eating the affected food and the onset of the first symptoms:
TABLE I: COMMON MICROBIOLOGICAL FOODBORNE DISEASES
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