The laboratory plays an important role in the investigation and identification of the cause of food-borne illness outbreaks. The lab can be a much more important, and less celebrated, tool to prevent an outbreak of disease.
Which steps of the food processing and distribution systems are of the most value in evaluating the risks?
How can this information be incorporated into safety inspections to improve the integrity of the system?
How can the use of laboratory data as a preventive measure help enhance the investigation of disease outbreaks?
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