Microbial Food Poisoning

by Chapman & Hall (Contributor)

The incidence of food poisoning continues to rise and now there is even greater interest in the subject of microbial food poisoning and food safety, than when the first edition of this popular book was published.As in the first edition of his book, Adrian Eley summarizes information on the principal 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 poisoning, microbiological control of food production, mycoticoxic fungi and food safety legislation. Each chapter has been comprehensively updated to include any changes in for example laboratory practice, legislation, etc. Also included in this edition is a new chapter on food hygiene. Microbial Food Poisoning, Second Edition, appeals to students studying a wide range of courses, including medical microbiology, food science, and technology, nutrition, general microbiology and environmental health. This book will also be of use to professionals in a range of disciplines including food science, medicine, health sciences and environmental and public health.

191 pages, Paperback

First published October 1, 1992