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This resource discusses all aspects of food poisoning and its sources such as bacteria, plant, and fungus - presenting the pathogens and food toxins in detail.;Featuring contributions from over 30 leading authorities in the field, Food Poisoning ...: describes bacterial food contaminants including staphylococcal, salmonellae, E. coli, Clostridium perfringens, Bacillus cereus, cholera, and botulism; covers the prevention and treatment of mushroom and other poisonings from grains and plant-type foods; explains how to aid allergic reactions resulting from eating certain foods; identifies which kinds of seafood may cause severe poisoning; explores teratogenic aspects of food poisoning, outlining which foods pregnant women should avoid; and shows how those sensitive to nitrosamines can avoid such food poisoning.;Extensively referenced with more than 2200 literature citations, Volume 7: Food Poisoning serves as essential reading for toxicologists, microbiologists, dietitians and nutritionists, public health officials, food scientists and technologists, agricultural chemists and biochemists, bacteriologists, and graduate-level students in food science and toxicology.
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Tu is Professor in the Department of Biochemistry at Colorado State University in Fort Collins, where he has taught since 1967.Review:
." . .provides a lot of useful information on various types of food toxins and poisons, their chemistry, metabolism and toxic manifestations.. . .a most welcome addition to the currently available (literature)." ---Journal of Food Science and Technology
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Book Description CRC Press, 1983. Hardcover. Condition: New. Never used!. Seller Inventory # P110824718933
Book Description Taylor & Francis Group. Condition: New. pp. 441. Seller Inventory # 7169539
Book Description CRC Press, 1983. Hardcover. Condition: New. 1. Seller Inventory # DADAX0824718933