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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.
References
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