Part,  Chapter, Paragraph

 1   II,     6.  3.  4| less frequently through the ingestion of contaminated milk or
 2   II,     6.  3.  6| infected person, or through ingestion of contaminated food, though
 3   II,     6.  3.  6|    become infected from the ingestion of raw or undercooked meat.~
 4   II,     6.  3.  6|      Infection occurs after ingestion of contaminated food or
 5   II,     6.  3.  6|    horses, pigs) or through ingestion of undercooked infected
 6   II,     6.  3.  7| ticks; 2) direct contact or ingestion of water, food, or soil
 7  III,    10.  1    |    Genetic Factors~Chemical~Ingestion of contaminated food and
 8  III,    10.  2.  1|    Athanassouli T. Fluoride ingestion from toothpaste: conclusions
 9  III,    10.  2.  1|    that would result in the ingestion of amounts greatly exceeding
10  III,    10.  3.  3|     less frequently through ingestion of contaminated milk or
11  III,    10.  3.  3| from animals or through the ingestion of contaminated foodstuff.
12  III,    10.  3.  3|    horses, pigs) or through ingestion of undercooked infected
13  III,    10.  4.  2|                     10.4.2. Ingestion and food contamination/naturally
14  III,    10.  4.  2|     from animals or through ingestion of contaminated foodstuffs
15  III,    10.  4.  2|     animals, or through the ingestion of contaminated foodstuff.
16  III,    10.  4.  3|                     10.4.3. Ingestion and drinking water contamination
17  III,    10.  4.  5|  dermal contact with water, ingestion of small amounts of water
18  III,    10.  4.  5|     aerosols inhalation and ingestion, for example through drinking
19  III,    10.  4.  5| food chain, and even by the ingestion of contaminated soil by