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Hobbs' Food Poisoning and Food Hygiene, Seventh Edition

2007-06-29 Medical
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Release : 2007-06-29
Genre : Medical
Kind : eBook
Book Rating : 301/5 ( reviews)

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Book Synopsis Hobbs' Food Poisoning and Food Hygiene, Seventh Edition by : Jim McLauchlin

Download or read book Hobbs' Food Poisoning and Food Hygiene, Seventh Edition written by Jim McLauchlin. This book was released on 2007-06-29. Available in PDF, EPUB and Kindle. Book excerpt: This unique textbook takes a holistic approach to food poisoning and food hygiene, explaining in clear and non-technical language the causes of food poisoning with practical examples from 'real-life' outbreaks. Now in its seventh edition, the book retains its longstanding clarity, while being completely revised and updated by a new team of editors and contributing authors. Hobbs' Food Poisoning and Food Hygiene gives the reader a practical and general introduction to the relevant micro-organisms that affect food in relation to food safety and foodborne illness. Emphasis is given to the main aspects of hygiene necessary for the production, preparation, sale and service of safe food. Information about the behaviour of microbiological agents in various foods, their ability to produce toxins and the means by which harmful organisms reach food is applied to manufacture and retail procedures, and to equipment and kitchen design. For the first time the book includes coverage of waterborne infections and sewage and, through judicious selection of case examples, indicates the global nature of food and water hygiene today. The contribution of different professional groups to the control of food- and waterborne organisms is also recognized. This book remains an essential course text for students and lecturers dealing with food science, public health, microbiology, environmental health and the food service industry. It also serves as an invaluable handbook for professionals within the food industry, investigators, researchers in higher education and those in the retail trade.

Food Poisoning and Food Hygiene

1974 Medical
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Release : 1974
Genre : Medical
Kind : eBook
Book Rating : /5 ( reviews)

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Book Synopsis Food Poisoning and Food Hygiene by : Betty Constance Hobbs

Download or read book Food Poisoning and Food Hygiene written by Betty Constance Hobbs. This book was released on 1974. Available in PDF, EPUB and Kindle. Book excerpt:

The Prevention of Food Poisoning

2001 Health & Fitness
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Release : 2001
Genre : Health & Fitness
Kind : eBook
Book Rating : 937/5 ( reviews)

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Book Synopsis The Prevention of Food Poisoning by : Jill Trickett

Download or read book The Prevention of Food Poisoning written by Jill Trickett. This book was released on 2001. Available in PDF, EPUB and Kindle. Book excerpt: The fourth edition of this well-established text has been fully revised to provide complete coverage on the subject of food hygiene. New content, design and illustrations have brought this classic book completely up-to-date and students will find it an excellent intermediate level resource.

Food Hygiene and Toxicology in Ready-to-Eat Foods

2016-04-27 Technology & Engineering
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Release : 2016-04-27
Genre : Technology & Engineering
Kind : eBook
Book Rating : 083/5 ( reviews)

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Book Synopsis Food Hygiene and Toxicology in Ready-to-Eat Foods by : Parthena Kotzekidou

Download or read book Food Hygiene and Toxicology in Ready-to-Eat Foods written by Parthena Kotzekidou. This book was released on 2016-04-27. Available in PDF, EPUB and Kindle. Book excerpt: Food Hygiene and Toxicology in Ready-to-Eat Foods is a solid reference for anyone in the food industry needing to understand the complex issues and mechanisms of biological control and chemical hazards to ensure food safety. infectious and non-infectious contaminants in raw, minimally processed, and prepared foods are covered in detail, as well as effective measures to avoid foodborne infections and intoxications. The book is written by an international team of experts presenting the most up-to-date research in the field, and provides current applications and guidance to enhance food safety in the food industry. Strategies and recommendations for each food category include, among others, how to avoid cross-contamination of pathogens, the proper uses of antimicrobial coatings and spray cleanings of fresh produce, and acrylamide reduction during processing. leafy vegetables, fruit juices, nuts, meat and dairy products are some of the ready-to-eat foods covered. - Provides the latest on research and development in the field of food safety incorporating practical real life examples for microbiological risk assessment and reduction in the food industry - Includes specific aspects of potential contamination and the importance of various risks associated with ready-to-eat foods - Describes potential harmful agents that may arise in foods during processing and packaging - Presents information on psychrotropic pathogens and food poisoning strains, effect of temperature, Salmonella, Listeria, Escherichia coli, Bacillus cereus, Norovirus, parasites, fungal microbiota, enterotoxins, and more

Hobbs' Food Poisoning and Food Hygiene, Seventh Edition

2017-11-06
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Release : 2017-11-06
Genre :
Kind : eBook
Book Rating : 903/5 ( reviews)

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Book Synopsis Hobbs' Food Poisoning and Food Hygiene, Seventh Edition by : Jim McLauchlin

Download or read book Hobbs' Food Poisoning and Food Hygiene, Seventh Edition written by Jim McLauchlin. This book was released on 2017-11-06. Available in PDF, EPUB and Kindle. Book excerpt: This unique textbook takes a holistic approach to food poisoning and food hygiene, explaining in clear and non-technical language the causes of food poisoning with practical examples from 'real-life' outbreaks. Now in its seventh edition, the book retains its longstanding clarity, while being completely revised and updated by a new team of editors and contributing authors. Hobbs' Food Poisoning and Food Hygiene gives the reader a practical and general introduction to the relevant micro-organisms that affect food in relation to food safety and foodborne illness. Emphasis is given to the main aspects of hygiene necessary for the production, preparation, sale and service of safe food. Information about the behaviour of microbiological agents in various foods, their ability to produce toxins and the means by which harmful organisms reach food is applied to manufacture and retail procedures, and to equipment and kitchen design. For the first time the book includes coverage of waterborne infections and sewage and, through judicious selection of case examples, indicates the global nature of food and water hygiene today. The contribution of different professional groups to the control of food- and waterborne organisms is also recognized. This book remains an essential course text for students and lecturers dealing with food science, public health, microbiology, environmental health and the food service industry. It also serves as an invaluable handbook for professionals within the food industry, investigators, researchers in higher education and those in the retail trade.

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