Prevention of Food Poisoning, 4th Edition

By Jill Trickett
December 2001
Nelson Thornes
ISBN: 0-7487-5893-3
168 pages, Illustrated, 6 " x 9 "
$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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