Copyright
©2009 The WJG Press and Baishideng.
World J Gastroenterol. Jul 21, 2009; 15(27): 3341-3348
Published online Jul 21, 2009. doi: 10.3748/wjg.15.3341
Published online Jul 21, 2009. doi: 10.3748/wjg.15.3341
Table 4 Food risk scale
| Low risk (increasing) | High risk (decreasing) |
| Coffee, tea (served hot) | Puddings (> with unbaked creams) |
| Foods served at > 60°C | Tap water, ice |
| Fruit peeled by consumer | Cooked shellfish |
| Freshly-squeezed fruit | Cheese |
| Soft drinks in general | Cold collation |
| Bread | Spicy sauces |
| Bottled mineral water | Salads and raw vegetables |
| Butter | Milk |
- Citation: Baldi F, Bianco MA, Nardone G, Pilotto A, Zamparo E. Focus on acute diarrhoeal disease. World J Gastroenterol 2009; 15(27): 3341-3348
- URL: https://www.wjgnet.com/1007-9327/full/v15/i27/3341.htm
- DOI: https://dx.doi.org/10.3748/wjg.15.3341