Foodborne Disease Handbook Second Edition
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Foodborne Disease Handbook Second Edition
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Author : Y. H. Hui
language : en
Publisher: CRC Press
Release Date : 2018-12-20
Foodborne Disease Handbook Second Edition written by Y. H. Hui and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-12-20 with Technology & Engineering categories.
Contains new chapters on the role of U. S. poison centers in bacterial exposures; bacteria biota in foods; salmonellosis in animals; human salmonellosis; vibro cholerae; vibrio vulnificus; and more.
Foodborne Disease Handbook Second Edition
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Author : Y. H. Hui
language : en
Publisher: CRC Press
Release Date : 2000-10-13
Foodborne Disease Handbook Second Edition written by Y. H. Hui and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000-10-13 with Technology & Engineering categories.
A study of foodborne disease, focusing on viruses, parasites, pathogens and HACCP. This second edition contains new chapters on the role of US poison centres in viral exposures, detection of human enteric viruses in foods, environmental consideration in preventing foodborne spread of hepatitis A, seafood parasites, HACCP principles and control programmes for foodservice operations, and more.
Foodborne Disease Handbook
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Author : Y. H. Hui
language : en
Publisher: CRC Press
Release Date : 2018-01-18
Foodborne Disease Handbook written by Y. H. Hui and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-01-18 with Technology & Engineering categories.
A study of foodborne disease, focusing on viruses, parasites, pathogens and HACCP. This second edition contains new chapters on the role of US poison centres in viral exposures, detection of human enteric viruses in foods, environmental consideration in preventing foodborne spread of hepatitis A, seafood parasites, HACCP principles and control programmes for foodservice operations, and more.
Foodborne Disease Handbook Second Edition
DOWNLOAD
Author : Y. H. Hui
language : en
Publisher: CRC Press
Release Date : 2000-10-20
Foodborne Disease Handbook Second Edition written by Y. H. Hui and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000-10-20 with Technology & Engineering categories.
A study of foodborne disease, focusing on plant toxicants. This second edition contains new chapters on poison centre management of exposures to plant and mushroom toxins; medical management of plant poisoning; prevention and management of plant toxicants in livestock; Clavicepis; mushroom biology, epidemiology, poisoning and medical management; fungi in folk medicine; and more.
Foodborne Disease Handbook Second Edition 4 Volume Set
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Author : Y. H. Hui
language : en
Publisher: CRC Press
Release Date : 2000-10-12
Foodborne Disease Handbook Second Edition 4 Volume Set written by Y. H. Hui and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000-10-12 with Technology & Engineering categories.
Foodborne Disease Handbook Viruses Parasites Pathogens And Haccp
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Author :
language : en
Publisher:
Release Date : 2001
Foodborne Disease Handbook Viruses Parasites Pathogens And Haccp written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001 with Foodborne diseases categories.
Foodborne Disease Handbook
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Author : Y. H. Hui
language : en
Publisher: CRC Press
Release Date : 2019-08-08
Foodborne Disease Handbook written by Y. H. Hui and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-08-08 with Technology & Engineering categories.
The Foodborne Disease handbook, Second Edition, Revised and Expanded, could not be appearing at a more auspicious time. Never before has the campaign for food safety been pursued so intensely on so many fronts in virtually every country around the world. This new edition reflects at least one of the many aspects of that intense and multifaceted campaign: namely, that research on food safety has been very productive in the years since the first edition appeared. The Handbook is now presented in four volumes instead of the three of the 1994 edition. Volume 3 of this series of books on food gums and hydrocolloids continues with a pragmatic coverage of three important categories of gum, i.e., the cellulose gums, the plant seed gums, and the pectins. The chemical, physical and functional properties of each of the important food gums in these categories are reviewed and discussed in relation with their utility in food product applications. The four volumes are composed of 86 chapters, a 22% increase over the 67 chapters of the first edition. Much of the information in the first edition has been carried forward to this new edition because that information is still as reliable and pertinent as it was in 1994. This integration of the older data with the latest research findings gives the reader a secure scientific foundation on which to base important decisions affecting the public‘s health.
Foodborne Disease Handbook Second Edition
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Author : Yiu H. Hui
language : en
Publisher:
Release Date : 2017
Foodborne Disease Handbook Second Edition written by Yiu H. Hui and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017 with TECHNOLOGY & ENGINEERING categories.
"A study of foodborne disease, focusing on viruses, parasites, pathogens and HACCP. This second edition contains new chapters on the role of US poison centres in viral exposures, detection of human enteric viruses in foods, environmental consideration in preventing foodborne spread of hepatitis A, seafood parasites, HACCP principles and control programmes for foodservice operations, and more."--Provided by publisher.
Foodborne Disease Handbook
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Author : Y. H. Hui
language : en
Publisher: CRC Press
Release Date : 2018-01-18
Foodborne Disease Handbook written by Y. H. Hui and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-01-18 with Technology & Engineering categories.
A study of foodborne disease, focusing on seafood and environmental toxins. This second edition discusses fish, shellfish, and freshwater and marine organisms affected by agricultural and food processing products, including raw sewage, industrial effluents, trash and garbage, pesticide runoff from crop lands and top soils, and more.
Bad Bug Book Handbook Of Foodborne Pathogenic Microorganisms And Natural Toxins 2nd Edition
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Author : U. S. Department of Health and Human Services
language : en
Publisher: Createspace Independent Publishing Platform
Release Date : 2017-07-23
Bad Bug Book Handbook Of Foodborne Pathogenic Microorganisms And Natural Toxins 2nd Edition written by U. S. Department of Health and Human Services and has been published by Createspace Independent Publishing Platform this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-07-23 with categories.
Food safety is a complex issue that has an impact on all segments of society, from the general public to government, industry, and academia. The second edition of the Bad Bug Book, published by the Center for Food Safety and Applied Nutrition, of the Food and Drug Administration (FDA), U.S. Department of Health and Human Services, provides current information about the major known agents that cause foodborne illness. The information provided in this handbook is abbreviated and general in nature, and is intended for practical use. It is not intended to be a comprehensive scientific or clinical reference. Under the laws administered by FDA, a food is adulterated if it contains (1) a poisonous or otherwise harmful substance that is not an inherent natural constituent of the food itself, in an amount that poses a reasonable possibility of injury to health, or (2) a substance that is an inherent natural constituent of the food itself; is not the result of environmental, agricultural, industrial, or other contamination; and is present in an amount that ordinarily renders the food injurious to health. The first includes, for example, a toxin produced by a fungus that has contaminated a food, or a pathogenic bacterium or virus, if the amount present in the food may be injurious to health. An example of the second is the tetrodotoxin that occurs naturally in some organs of some types of pufferfish and that ordinarily will make the fish injurious to health. In either case, foods adulterated with these agents are prohibited from being introduced, or offered for introduction, into interstate commerce. Our scientific understanding of pathogenic microorganisms and their toxins is continually advancing. When scientific evidence shows that a particular microorganism or its toxins can cause foodborne illness, the FDA may consider that microorganism to be capable of causing a food to be adulterated. Our knowledge may advance so rapidly that, in some cases, an organism found to be capable of adulterating food might not yet be listed in this handbook. In those situations, the FDA still can take regulatory action against the adulterated food. The agents described in this book range from live pathogenic organisms, such as bacteria, protozoa, worms, and fungi, to non-living entities, such as viruses, prions, and natural toxins. Included in the chapters are descriptions of the agents' characteristics, habitats and food sources, infective doses, and general disease symptoms and complications. Also included are examples of outbreaks, if applicable; the frequency with which the agent causes illness in the U.S.; and susceptible populations. In addition, the chapters contain brief overviews of the analytical methods used to detect, isolate, and/or identify the pathogens or toxins. However, while some general survival and inactivation characteristics are included, it is beyond the scope of this book to provide data, such as D and z values, that are used to establish processes for the elimination of pathogenic bacteria and fungi in foods. One reason is that inactivation parameters for a given organism may vary somewhat, depending on a number of factors at the time of measurement. For more information on this topic, readers may wish to consult other resources. One example is the International Commission on Microbiological Specifications for Foods, the source of a comprehensive book (Microorganisms in Foods 5. Characteristics of Microbial Pathogens) on the heat resistance (D and z values) of foodborne pathogens in various food matrices, as well as data on survival and growth in many foods, including data on water activity and pH. The Bad Bug Book chapters about pathogenic bacteria are divided into two main groups, based on the structure of the microbes' cell wall: Gram negative and Gram positive. A few new chapters have been added, reflecting increased interest in certain microorganisms as foodborne pathogens or as potential sources of toxins.