However, in the future there needs to be more targeted outreach to those groups that continue to have high levels of risky food consumption," says Weis. The research was conducted by a working group that included investigators from the California Department of Health Services, the Centers for Disease Control and Prevention, the Connecticut Emerging Infections Program, the Georgia Division of Public Health, the Tennessee Department of Health and the Oregon Department of Human Services.

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Contact: Jim Sliwa
jsliwa@asmusa.org
202-942-9297
American Society for Microbiology
21-Mar-2006

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