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Food poisoning and food hygiene

By: Contributor(s): Material type: TextTextPublication details: London Arnold c1993Edition: 6t EditionDescription: xiv,391p.: ill.; 23cmISBN:
  • 034053740X
Subject(s): LOC classification:
  • TX537 .H63 1993
Contents:
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.
Summary: Causes of food poisoning are explained, and measures which can be taken up to reduce the risk of food-borne illness, based on an understanding of the behaviour of microbiological organisms, are described in detail.
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Holdings
Item type Current library Call number Status Date due Barcode
Books Books KMTC:KISUMU CAMPUS General Stacks TX537 .H63 1993 (Browse shelf(Opens below)) Available KSM/6793

Includes Bibliographical references and Index


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.

Causes of food poisoning are explained, and measures which can be taken up to reduce the risk of food-borne illness, based on an understanding of the behaviour of microbiological organisms, are described in detail.

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