the ultimate sourcebook for food safety Satin, Morton creator text bibliography nyu New York, NY Facts on File c2008 2008 2nd ed. monographic eng

electronic resource

1 online resource (xvii, 350 p.) : ill. pt. 1. Food-borne diseases. -- Historical background -- What is food poisoning? -- Antibiotic resistance -- pt. 2. Sources of food-borne disease. -- Food sources of disease -- The 20 most common causes of food-borne illness in the kitchen -- Poultry -- Meat and meat products -- Fish and seafood -- Dairy and egg products -- Fruits, vegetables and nuts -- Grain and flour products -- Other foods -- Restaurants and food service -- pt. 3. Consumer protection. -- Incidence and costs of food-borne diseases -- Methods to reduce food-borne diseases -- In the consumer's interest -- Self-help -- Safe eating while traveling -- Problems coming down the road -- Where do we go from here? -- pt. 4. Food-borne pathogens. -- Bacterial diseases : infective forms -- Toxin-producing forms -- Diseases of toxic substances -- Fungal diseases -- Parasitic diseases -- Viral diseases -- Appendix 1 : Diseases, causes and symptoms -- Appendix 2 : Sources of information about food-borne diseases -- Appendix 3 : Storage conditions for selected foods specialized by Morton Satin Description based on print version record Includes bibliographical references (p. 311-330) and index Mode of access: Internet Foodborne diseases Prevention Food Poisoning prevention and control Food Contamination prevention & control Food Handling Food Technology 9781438126784 (electronic bk.) 1438126786 (electronic bk.) http://www.netlibrary.com.libraryumpsa.idm.oclc.org/urlapi.asp?action=summary&v=1&bookid=283004 http://www.netlibrary.com.libraryumpsa.idm.oclc.org/urlapi.asp?action=summary&v=1&bookid=283004 UMP 110110 20251117141509.0 vtls000050863