Heiss, R.R.Heiss2022-03-022022-03-021989https://publica.fraunhofer.de/handle/publica/17739560 to 70 people annually die in Germany by salmonellose but no one by the traces of pesticides or of heavy metals in our food. The author describes the most probable ways of heavy infections of food by microorganisms in the kitchen and how these can be avoided in terms which are understood.defoodhygieneinfectionInfektionLebensmittelmicroorganismMikroorganismusSalmonelleSalmonellose664688journal article