A nontechnical handbook of the causes of food poisoning and other food-borne diseases, for those in food microbiology and food hygiene, in order to improve preventive measures. Emphasis is given to the main aspects of hygiene necessary for the production, preparation, sale, and service of safe and palatable food. The chapter on legislation has been completely revised to include many new regulation in the UK since the fifth edition of 1987. The chapter on food premises and equipment has also been extensively revised. Annotation copyright Book News, Inc. Portland, Or.
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As one would expect with two such distinguished authors, the latest edition is very much up to the standard of previous editions. It should be required reading for all people with an interest in these subjects...the book is enjoyable to read and is both informative and instructive.
Abstracts on Hygiene and Communicable Diseases (of
Will be valuable for all students of food microbiology and is good value for money.
Society for General Microbiology Quarterly
Essential reading for anyone attempting to get the food safety message across to others.
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