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Food‐borne infections due to campylobacter, shigella, salmonella and E. coli 0157 have shown a real increase three to four fold. Argues that between the mid‐1980s and 1992 the reasons are multifactorial and include unsafe farming methods, possibly a deterioration in water quality, problems associated with moist food processing and changes in social habitats.
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R. W. Lacey (1993) studied this question.
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