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Food Poisoning and Food Infections

First published in 1920 as part of the Cambridge Public Health Series, this book discusses the causes and nature of food poisoning. Food;

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Hobbs' Food Poisoning and Food Hygiene

This unique textbook takes a holistic approach to food poisoning and food hygiene, explaining in clear and non-technical language the;

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Hobbs' Food Poisoning and Food Hygiene

This unique textbook takes a holistic approach to food poisoning and food hygiene, explaining in clear and non-technical language the;

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Handbook of Natural Toxins

This resource discusses all aspects of food poisoning and its sources such as bacteria, plant, and fungus - presenting the pathogens and;

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Food Safety

Discusses steps to keep to food safe and food poisoning.;

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Salmonella Infections, Networks of Knowledge, and Public Health in Britain, 1880-1975

Salmonella infections were the most significant food poisoning organisms affecting human and animal health across the globe for most of the;

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Food Poisoning

Hygienic food and water are essential for healthy life. Outbreaks of pathogens and chemical food poisoning occur regularly in this world;

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Food Hygiene and Toxicology in Ready-to-Eat Foods

Food Hygiene and Toxicology in Ready-to-Eat Foods is a solid reference for anyone in the food industry needing to understand the;

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Micro-facts

Micro-Facts has proved to be a useful ready reference for practising food microbiologists and others concerned with ensuring the;

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Food Chains

in lattice ecosystems; the Azorean cheesemaking food chain; trophic interactions on Holocene ostracod population and arsenic exposure through the;

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Intermediate 1 Hospitality Success Guide

styles. To make revision manageable, a new topic area is presented on each double page spread. In addition, Top Tips and Quick Tests for each;

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Pathogenic Vibrios & Food Safety

Members of the genus Vibrio are natural habitants of the marine environments. Many of them are human pathogens and can cause illness;

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Foodborne Infections and Intoxications

Foodborne Infections and Intoxications, Fifth Edition brings together up-to-date, relevant interdisciplinary expertise of 70 authors;

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Food Safety at Home

Due to a number of food-related incidents and reported outbreaks world-wide, food quality and food safety have become a hot topic;

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Food Poisoning, Policy and Politics

Study of the 1963/4 typhoid outbreak, highlighting issues and debates which are strikingly relevant today. The problem of food poisoning;

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Food Safety & Nutrition

Food safety is a scientific discipline describing the handling, preparation, and storage of food in ways that prevent food-borne illness;

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Handbook of Food Contamination and Safety

The presence of harmful microbes and chemicals in food which can degrade its quality, is referred as food contamination. It can cause;

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Emerging, Reemerging, and Persistent Infectious Diseases of Cattle, An Issue of Veterinary Clinics: Food Animal Practice

Articles include: Update on Bovine Respiratory Coronavirus; Field Necropsy Techniques and Proper Specimen Submission for Investigation;

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Focus on Emerging Food-Borne Infections

Focuses on the 'emerging food borne infections', a common health problem, in the aspects relating to;...

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Foodborne Parasitic Protozoa

The human burden of infection caused by food-borne protozoan parasites is enormous; billions of people are infected world-wide and the DALY;

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Foodborne Infections and Intoxications

, distribution, and retail industries under a high-intensity spotlight. High-publicity cases about foodborne illnesses over recent years have heightened;

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Laboratory Models for Foodborne Infections

Resulting from ingestion of inappropriately prepared or stored foods containing pathogenic viruses, bacteria, fungi and parasites;

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Laboratory Methods in Food Microbiology

approaches to counting and detection procedures for microorganisms, identification of bacteria, yeasts and fungi, microbiological analysis for the;

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Food Microbiology

help to choose the conditions that assure food microbial stability and contribute to food safety and quality; an examination of the prevalence;

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Food Hygiene

Food hygiene training is essential for anyone who handles food as part of their work and as such is a crucial element of many courses. Such;

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Canned Foods

First published in 1923 as part of the Cambridge Public Health Series, and originally delivered as the Milroy Lectures in the same year;

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Food Associated Pathogens

, viruses, protozoan parasites, moulds, and mycotoxins in food. It also discusses food-associated antimicrobial resistance and lessons learned from;

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