Microbial Food Poisoning / Edition 2

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The incidence of food poisoning continues to rise and now there is eve n greater interest in the subject of microbial food poisoning and food safety, than when the first edition of this popular book was publishe d. As in the first edition of his book, Adrian Eley summarizes informa tion on the principle agents that cause food poisoning and emphasizes their mode of action. Also discussed in chapters written by specially selected expert in the area are epidemilogical features of food poison ing, microbiological control of food production, mycoticoxic fungi and food safety legislation. Each chapter has been comprehensively update d to include any changes in for example laboratory practice, legislati on., etc. Also include in this edition is a new chapter on food hygien e. Microbial Food Poisoning, Second Edition, appeals to students study ing a wide range of courses, including medical microbiology, food scie nce, and technology, nutrition, general microbiology and environmental health.

Pathophysiology of diarrhea, global aspect of bacterial disease, epidemiology of specific organisms, etc.

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Editorial Reviews

From the Publisher
'Overall, the book is well written, concise without leaving out important details, and will be valuable to anybody who is involved in food and food poisoning as an issue.'
Journal of Public Health Medicine
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Product Details

  • ISBN-13: 9780412644306
  • Publisher: Springer US
  • Publication date: 6/30/1996
  • Edition description: 2nd ed. 1996
  • Edition number: 2
  • Pages: 212
  • Product dimensions: 0.63 (w) x 6.14 (h) x 9.21 (d)

Table of Contents

Introduction. Infective Bacterial Food Poisoning. Toxic Bacterial Food Poisoning. Other Bacterial Pathogens. Mycotoxic Fungi Viruses and Protozoa. Laboratory Diagnosis. Epidemiology. Microbiological Control for Food Production. Food Safety and Food Legislation. Food Hygiene. Recommendations for Further Reading. Index.

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