Foodborne pathogens : an illustrated text
Author(s)
Bibliographic Information
Foodborne pathogens : an illustrated text
Wolfe Pub., 1991
Available at 5 libraries
  Aomori
  Iwate
  Miyagi
  Akita
  Yamagata
  Fukushima
  Ibaraki
  Tochigi
  Gunma
  Saitama
  Chiba
  Tokyo
  Kanagawa
  Niigata
  Toyama
  Ishikawa
  Fukui
  Yamanashi
  Nagano
  Gifu
  Shizuoka
  Aichi
  Mie
  Shiga
  Kyoto
  Osaka
  Hyogo
  Nara
  Wakayama
  Tottori
  Shimane
  Okayama
  Hiroshima
  Yamaguchi
  Tokushima
  Kagawa
  Ehime
  Kochi
  Fukuoka
  Saga
  Nagasaki
  Kumamoto
  Oita
  Miyazaki
  Kagoshima
  Okinawa
  Korea
  China
  Thailand
  United Kingdom
  Germany
  Switzerland
  France
  Belgium
  Netherlands
  Sweden
  Norway
  United States of America
Note
Includes bibliographical references (p. 485-549) and index
入力は遡及データによる
Description and Table of Contents
Description
The diseases and consequences of foodborne pathogenic micro-organisms are of major global importance and concern, with a conservatively estimated 80 million cases of "food poisoning" occurring annually in the western world. This book provides a comprehensive guide to the organisms responsible for foodborne disease, as well as giving clear, practical guidance to all those involved in its prevention, managment and control. Combining an authoritative text with over 300 illustrations, mainly in four-colour, Dr Varnam's book provides the sound scientific framework necessary for the study and understanding of foodborne disease. It is now reissued in softcover.
Table of Contents
Preface Acknowledgements 1. Food Poisoning: Medical And Microbiological Overview. 2. Food Poisoning: Economic, Social And Personal Aspects. 3. Foodborne Pathogenic Micro-Organisms: A Perspective. 4. Salmonella5. Shigella6. Escherichia Coli7. Yersinia8. Vibrio9. Aeromonas10. Plesiomonas Shigelloides11. Campylobacter12. Staphylococcus Aureus13. Bacillus14. Clostridium Botulinum15. Clostrdium Perfingens16. Listeria Monocytogenes17. Other Bacterial Agents Of Foodborne Disease18. Foodborne Viral Infection19. Protozoa20. Control Of Pathogenic Mocro-Organism In Food: Management Aspects21. Control Of Pahtogenic Mocro-Orgnaisms In Meat. 22. Control Of Pathogenic Micro-Organisms In Milk. 23. Control Of Organisms In Eggs. 24. Control Of Pathogenic Micro-Organisms In Fish And Shellfish. 25. Control Of Pathogenic Micro-Organisms In Miscellaneous Foods And Processes. References Further Reading Index
by "Nielsen BookData"