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 botulism; covers the prevention and treatment of mushroom and other poisonings from grains and plant-type foods; explains how to aid allergic reactions resulting from eating certain foods; identifies which kinds of seafood may cause severe poisoning; explores teratogenic aspects of food poisoning, outlining which foods pregnant women should avoid; and shows how those sensitive to nitrosamines can avoid such food poisoning.;Extensively referenced with more than 2200 literature citations, Volume 7: Food Poisoning serves as essential reading for toxicologists, microbiologists, dietitians and nutritionists, public health officials, food scientists and technologists, agricultural chemists and biochemists, bacteriologists, and graduate-level students in food science and toxicology.
". . .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
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.