PREVENTION OF FOODBORNE POISONINGS IN GEORGIA

Authors

  • Vepkhvadze N. ვეფხვაძე ნ.
  • Khorbaladze M. ხორბალაძე მ.
  • Kiladze N. კილაძე ნ.
  • Kochoradze T. ქოჩორაძე თ.
  • Kugoti I. კუგოტი ი.

DOI:

https://doi.org/10.52340/csw.2016.50.0.56-58

Keywords:

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Abstract

Morbidity of food poisoning of the population of Georgia in 2012-2015 years and ways of   its’ prevention has been studied. In recent years the rate of food poisoning has been in- creased. It may be explained by several reasons: increased accessibility of primary medical services, improvements in registration of diseases and inadequate control over food processing, storage, transportation and realization. It is necessary to increase control over products (locally produced and imported goods) to ensure population with healthy food and accordingly to improve their health condition.

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References

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Emerging Infectious Diseases 2011; 17(1): 7 – 15)

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Published

2021-06-18

How to Cite

ვეფხვაძე ნ. V. N., ხორბალაძე მ. K. M., კილაძე ნ. K. N., ქოჩორაძე თ. K. T., & კუგოტი ი. K. I. (2021). PREVENTION OF FOODBORNE POISONINGS IN GEORGIA. TSMU COLLECTION OF SCIENTIFIC WORKS, 50, 56–58. https://doi.org/10.52340/csw.2016.50.0.56-58

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