654 Pages
by
CRC Press
656 Pages
by
Routledge
Also available as eBook on:
This resource discusses all aspects of food poisoning and its sources such as bacteria, plant, and fungus - presenting the pathogens and food toxins in detail.;Featuring contributions from over 30 leading authorities in the field, Food Poisoning ...: describes bacterial food contaminants including staphylococcal, salmonellae, E. coli, Clostridium perfringens, Bacillus cereus, cholera, and... Read more
Public health problems - public health problems of foodborne diseases and their prevention, Frank L. Bryan; bacterial origin - staphylococcal intoxication in mass feeding, Merlin S. Bergdoll, salmonellae in eggs, richard K. Gast, et al, escherichia coli gastroenteritis - food and waterborne infections, Peter Echeverria, et al, clostridium perfringens gastroenteritis, Ronald G. Labbe, bacillus cereus gastroenteritis, John M. Kramer and Richard J. Gilbert, cholera infection and poisoning, Charles A. Kaysner, botulism in home-processed foods, John N. Sofos; plant and fungal origin - mushroom poisons, Heinz Faulstich and Theodor Wieland, the toxicology of alkaloids in foods and herbs, Ryan J. Huxtable, toxicology of plant lectins, Werner G. Jaffe and Dinah S. Seidle, mycotoxins in foods, Suresh S. Dhumal and Dattajirao K. Salunkhe; allergy - food allergies, Tracy J. Barman, et al, cereal allergies and intolerances, Klaus Lorenz; seafood - symptoms and treatment of common seafood poisonings, Joseph I. Smith, analytical methods for marine toxins, James M. Hungerford and Marleen, M. Wekell; goiter - naturally occurring goitrogens, Pavel Langer and Nikolaj Michajlovskij; teratogeny - natural teratogens in food and drugs, James L. Schardein; antibiotics - antibiotic residues in foods, Irtaza H. Siddique; others - nitrosamines and food poisoning, Nrisinha P. Sen.
Biography
Anthony Tu
". . .provides a lot of useful information on various types of food toxins and poisons, their chemistry, metabolism and toxic manifestations.. . .a most welcome addition to the currently available (literature). "
---Journal of Food Science and Technology
