Fully revised and updated, the sixth edition of Food Poisoning and Food Hygiene provides an indispensable handbook for professionals involved in the preparation, processing or retailing of food, as well as for scientists and environmental health officers. Causes of food poisoning are explained clearly, and measures which can be taken to reduce the risk of foodborne illness, based on an understanding of the behaviour of microbiological organisms, are described in detail. Since the publication of the fifth edition, there has been increasing concern for the safety of food. This new edition takes account of all the resulting food legislation including the Food Safety Act 1990 and many new EC directives relating to food safety. Case studies provide excellent illustrations of the route of recent outbreaks.
Rezensionen / Stimmen
As one would expect with two such distinguished authors, the latest edition is very much up to the standard of previous editions. It should be required reading for all people with an interest in these subjects...the book is enjoyable to read and is both informative and instructive.
Abstracts on Hygiene and Communicable Diseases (of
Will be valuable for all students of food microbiology and is good value for money.
Society for General Microbiology Quarterly
Essential reading for anyone attempting to get the food safety message across to others.
Food Manufacture
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Für höhere Schule und Studium
Für Beruf und Forschung
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ISBN-13
978-0-340-53740-4 (9780340537404)
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Schweitzer Klassifikation
Food hygiene and foodborne infection. Elementary bacteriology. Bacterial and other microbial agents of food poisoning and foodborne infection. Reservoirs and vehicles of infection and ways of spread. Epidemiology. Outbreaks of food poisoning and other foodborne disease. Ecology of micro-organisms in food. Spoilage and preservation. Food hygiene in the prevention of food poisoning. Factors contributing to outbreaks of food poisoning. Personal hygiene of the food handler. Preparation, cooking, cooling and storage. Food hygiene in food manufacture M Kane. Food hygiene in the retail trade W Spence. Cleaning and disinfection PN Hoffman. Food premises and equipment. Control of infestation. Legislation M Jacob. Microbiological specifications. Education. Food hygiene in the tropics.
