R. Todd Niemeier, M.S., CIH

Special Report

Worker safety: How to protect employee health

Preventing Campylobacter infection among employees in a poultry-processing plant.

T.M. Jackson R. Todd Niemeier, M.S., CIH John D. Gibbins, D.V.M., MPH Marie A. De Perio, M.D.

June 2, 2014

Campylobacter is one of the most common bacterial causes of gastrointestinal infection in the United States.

Join Tony Vacaro, Foods Industry Manager, and Emile Klein, Foods Market Strategy Manager at Air Products and Chemicals, Inc. , as they tackle key questions surrounding heat removal in food processing.

R. Todd Niemeier, M.S., CIH

ARTICLES

Worker safety: How to protect employee health

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