Prevention of Food Poisoning, 4th Edition
By Jill Trickett
168 pages, Illustrated, 6 ¾" x 9 ½"
$38.50 Paper Original
The fourth edition of this well-established text has been fully revised to provide
complete coverage on the subject of food hygiene. New content, design and illustrations
have brought this classic book completely up-to-date and students will find
it an excellent intermediate level resource. In particular, the fourth edition
includes new material on: food hygiene and the travel industry, campylobacter
and e. coli, hazard analysis, and Scottish food hygiene legislation. Contents:
What is food poisoning? Microbiology. The growth requirements of food-poisoning
bacteria. Food contamination. Bacterial food poisoning and food-borne disease.
Salmonella. Staphylococcus aureus. Clostridium perfringens. Bacillus cereus.
Campylobacter. Escherichia coli. Further causes of food poisoning and food-borne
disease. Personal and kitchen hygiene. Hygienic food preparation. Foods most
likely to cause food poisoning. Food storage. Cleaning and disinfection. Kitchen
design. Kitchen pests. Food spoilage and food preservation. Food hazard analysis.
Food hygiene legislation. Food hygiene, travel, and tourism. Index.
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