Article Information
History
- August 18, 2020.
Article Versions
- You are currently viewing Version 1 of this article (August 18, 2020 - 21:28).
- View Version 2, the most recent version of this article.
Copyright
The copyright holder for this preprint is the author/funder, who has granted bioRxiv a license to display the preprint in perpetuity. It is made available under a CC-BY-NC-ND 4.0 International license.
Author Information
- 1Yong Loo Lin School of Medicine, National University of Singapore, Singapore
- 2National University Health System, Singapore
- 3Division of Infectious Diseases, National University Hospital, Singapore
- 4Centre for Food Safety, University College Dublin, Ireland
- 5Programme in Emerging Infectious Diseases, Duke-NUS Medical School, Singapore
- 6Saw Swee Hock School of Public Health, National University of Singapore
- ↵*Corresponding Author; email: mdcfda{at}nus.edu.sg
Author Contributions
DF and DA conceptualised the work. DF coordinated the contributions and drafted the manuscript
AR provided insights into the food supply chain and processing, drafting relevant sections of the manuscript
AK and DE undertook all the microbiology work
AR provided the statistical inputs
All authors made significant contributions to the paper and approved the final version
Posted August 18, 2020.
