Jim McLauchlin, Christine Little
Published November 26, 2018
Textbook - 448 Pages - 170 B/W Illustrations
ISBN 9781498719988 - CAT# K25521
For Instructors Request Inspection Copy
SAVE ~$13.99 on each
Continuing in the tradition of seven previous editions, this book takes a holistic approach to food poisoning and food hygiene, explaining in clear and non-technical language the causes of food poisoning with practical examples from "real-life" outbreaks. The book retains its longstanding clarity, while being thoroughly revised and its perspective broadened. For the first time, it includes coverage of waterborne infections and sewage and, through judicious selection of case examples, indicates the global nature of food and water hygiene today.
Food Poisoning and Foodborne Infections. Introduction. Introduction to Microbiology. Life and Death of Micro-organisms in Food, Spoilage, and Preservation. Microbial Agents of Food Poisoning and Foodborne Infection. Food Types, Reservoirs, Vehicles of Infection, and Ways of Spread. Epidemiology. Water Supply, Waterborne Infection, and Sewage/Sludge Disposal. Food Hygiene in the Prevention of Food Poisoning. Personal Hygiene of the Food Handler. Food Preparation, Cooking, Cooling, and Storage. Food Hygiene in Food Manufacture. Food Hygiene in the Retail Trade. Cleaning and Disinfection. Food Premises and Equipment. Control of Infestation. Legislation. Microbiological Specifications. Education. Food Hygiene in Developing Countries. Food Hygiene in the Wilderness. Contribution to Food Poisoning and Food Hygiene in Specific Settings and by Specific Professional Groups. Contribution to FP&FH to Specific Groups Including International Aspects.
We provide complimentary e-inspection copies of primary textbooks to instructors considering our books for course adoption.