Hobbs Food Poisoning and Food Hygiene Seventh Edition

This book remains an essential course text for students and lecturers dealing with food science, public health, microbiology, environmental health and the food service industry.

Author: Jim McLauchlin

Publisher: CRC Press

ISBN: 9780340905302

Category: Medical

Page: 360

View: 310

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This unique textbook 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. Now in its seventh edition, the book retains its longstanding clarity, while being completely revised and updated by a new team of editors and contributing authors. Hobbs' Food Poisoning and Food Hygiene gives the reader a practical and general introduction to the relevant micro-organisms that affect food in relation to food safety and foodborne illness. Emphasis is given to the main aspects of hygiene necessary for the production, preparation, sale and service of safe food. Information about the behaviour of microbiological agents in various foods, their ability to produce toxins and the means by which harmful organisms reach food is applied to manufacture and retail procedures, and to equipment and kitchen design. For the first time the book includes coverage of waterborne infections and sewage and, through judicious selection of case examples, indicates the global nature of food and water hygiene today. The contribution of different professional groups to the control of food- and waterborne organisms is also recognized. This book remains an essential course text for students and lecturers dealing with food science, public health, microbiology, environmental health and the food service industry. It also serves as an invaluable handbook for professionals within the food industry, investigators, researchers in higher education and those in the retail trade.
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Food Poisoning and Food Hygiene

The aim of the sixth edition is to bring facts about the causes of food poisoning and other food-borfne diseases to those concerned with food microbiology and food hygiene, in order to improve preventive measures.

Author: Betty C. Hobbs

Publisher: Hodder Education

ISBN: 0340700270

Category: Food contamination

Page: 391

View: 278

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The aim of the sixth edition is to bring facts about the causes of food poisoning and other food-borfne diseases to those concerned with food microbiology and food hygiene, in order to improve preventive measures.
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The Prevention of Food Poisoning

The fourth edition of this well-established text has been fully revised to provide complete coverage on the subject of food hygiene.

Author: Jill Trickett

Publisher: Nelson Thornes

ISBN: 0748758933

Category: Health & Fitness

Page: 168

View: 118

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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.
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Food Poisoning Prevention

Written for students and professionals working in the fields of public health, food preparation, environmental health and for any person handling food in the public domain, this book offers practical advice on food poisoning prevention.

Author: Greg Merry

Publisher: Macmillan Education AU

ISBN: 073294127X

Category: Food contamination

Page: 94

View: 925

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Written for students and professionals working in the fields of public health, food preparation, environmental health and for any person handling food in the public domain, this book offers practical advice on food poisoning prevention.
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Food Hygiene for Food Handlers

A text aimed at food handlers and the catering industry that seeks to provide a comprehensive guide to food hygiene. It concludes with a series of examination questions on the subject.

Author:

Publisher: Macmillan International Higher Education

ISBN: 9781349806027

Category:

Page: 121

View: 948

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Food Hygiene and Sanitation

Food poisoning causes more than 23 million lost working days in a year The
number of reported cases has doubled in the last ten years In spite of more public
awareness about hygiene , food poisoning is on the increase The standards of ...

Author: S Roday

Publisher: Tata McGraw-Hill Education

ISBN: 0074631780

Category: Food handling

Page: 315

View: 631

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Microbial Food Poisoning

u. Food. safety. and. food. legislation. A.R.. Eley. and. I. Fisher. Food poisoning is
a major public health concern worldwide. As we have shown in Chapters 2-6, it
usually presents as an acute enteric disease, though there may be other forms of
 ...

Author: Adrian Eley

Publisher: Springer Science & Business Media

ISBN: 0412644304

Category: Science

Page: 211

View: 252

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Infective bacterial food poisoning. toxic bacterial food poisoning. Other bacterial pathogens. Micotoxic fungi. Viruses and protozoa. Laboratory diagnosis. Epidemiology. microbiological control of food production. Food safet and food legislation. Food hygiene.
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Food Hygiene Microbiology and HACCP

2.1 Introduction The term “food poisoning is commonly used to cover a wide
variety of illnesses or clinical conditions affecting the gastrointestinal tract. The
very large majority of such illnesses found in developed countries result from the
 ...

Author: P.R. Hayes

Publisher: Springer Science & Business Media

ISBN: 9781475752540

Category: Technology & Engineering

Page: 449

View: 445

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Food microbiology is a fascinating and challenging science. It is also very demanding with a constantly changing sea of guidelines, regulations and equip ment. Public concerns over food safety issues can overemphasize certain risks and detract from the normal hygienic practice of food manufacturers. This new edition aims to update anyone concerned with the hygienic production of food on key issues of HACCP, food microbiology and the methods of microbe detection. I have taken a 'crystal ball' approach to certain topics. The use of rapid techniques such as lux gene technology and polymerase chain reaction (DNA probes) are progressing so rapidly in the research laboratory that when this book is in print the techniques may be more readily available. New methods for investigating viral gastroenteritis due to small round structured viruses (SRSV) have been developed past the 'research' stage and may become more standard in the next few years. Undoubtedly this will alter our understanding of the prevalence of viral food poisoning. I have also included issues such as new variant CJD (associated with BSE infected cattle) which at the time of writing has only caused the deaths of 20 people, but due to the uncertain incubation time could be a far more serious problem. In the UK there has been a much publicised outbreak of Escherichia coli 0157:H7 which has resulted in a government inquiry and the recommenda tion of the generic HACCP approach. Hence this approach to HACCP imple mentation has been included.
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Food Hygiene and Toxicology

2.2.1 FOOD-BORNE DISEASES AND FOOD POISONING Food-borne disease is
a disease caused by ingestion of food contaminated by any agent, chemical or
biological. Food poisoning is an acute enteritis caused by the ingestion of food, ...

Author: Jaden Richardson

Publisher: Scientific e-Resources

ISBN: 9781839472565

Category:

Page: 312

View: 604

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Food shapes a standout amongst the most basic parts imperative to human living, and with expanding mindfulness about issues of wellbeing, cleanliness and sanitation, shoppers have at long last woken upto the issue of food cleanliness. The fundamental worry of a customer lies in food security, quality and validness. Food control strategies have turn out to be greatly fundamental in nowadays and age, where flare-ups of food-borne infections are normal. These methods ought not just accentuation after keeping up clean food in all regards, they should be quick, solid and practical. This book portrays in detail a portion of the food cleanliness methods utilized mechanically and also in homes. It concentrates on various units, instruments and frameworks utilized for quality and cleanliness control of food, food stiffs and food handling condition, with accentuation additionally being given to the approval systems of official associations required 'in food administration. Food cleanliness preparing is fundamental for any individual who handles food as a major aspect of their work and in that capacity is a critical component of many courses. This book has been doled out keeping in minds the requirements of the individuals who handle food in a scope of occupations and it is trusted that this book is of tremendous use to them. We hope therefore that this book will not only reach those who are now responsible for product quality and safety in food companies, and for the design, building and installation of food plants, but particularly also to those who will assume such responsibility in the future.
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Food Poisoning and Food Hygiene

basic food ingredients ? First , it must be recognized that the natural hosts of food
- poisoning bacteria and viruses are the human or animal body . Second , we
must store susceptible foods at a temperature which will prevent bacteria from ...

Author: Betty Constance Hobbs

Publisher:

ISBN: UCAL:B4333516

Category: Food contamination

Page: 252

View: 201

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Food Hazards And Food Hygiene

The Book Food Hazards And Food Hygiene Puts Forward The Basic Facts Of Food Hazards And Food Hygiene In A Straightforward Manner And In A Simple Language.

Author: Seema Yadav

Publisher: Anmol Publications PVT. LTD.

ISBN: 8174886850

Category: Technology & Engineering

Page: 174

View: 993

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The Book Food Hazards And Food Hygiene Puts Forward The Basic Facts Of Food Hazards And Food Hygiene In A Straightforward Manner And In A Simple Language. Through The Book Is A Textbook Yet It Can Serve As A Source Book For Every One Who Is Interested To Know About Food Hazards And How It May Lead To Food Poisoning. Many A Tragedies Have Occurred Due To Food Poisoning And The Book Is Expected To Contribute Its Mite To Avoid Recurrence Of Such Tragedies In Future. The Book Aims At Spreading The Awareness About Food Hazards And Food Hygiene Amongst The General Public And It Is Hoped To Achieve Its Objective. The Complex Chemistry Of Various Processes Has Been Avoided So That The Book May Be Informative To Ordinary Persons Associated With The Handling Of Food Including Housewives And Cooks.
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Food Microbiology and Hygiene

INCIDENCE OF FOOD POISONING In England food poisoning statistics have
been published annually since the 1940s. It is well recognized that only a very
small proportion, perhaps as low as 1%, of the total number of food poisoning
cases ...

Author: Richard Hayes

Publisher: Springer Science & Business Media

ISBN: 0412539802

Category: Technology & Engineering

Page: 516

View: 636

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The aims of this book remain the same, that is, that it should be of in terest to all those people concerned with, or about, food hygiene in the broadest sense. There was clearly a need for a book of this sort and its success has necessitated a second edition. It will, I hope, answer criticisms that were justifiably made about certain omissions and shortcomings levelled at the earlier edition. The whole book has been thoroughly revised with the introduction of several new sections to various chapters. During the time that has elapsed since the earlier edition appeared there has been much publicity about newer forms of 'food poisoning'. Thus listeriosis is discussed in some detail whilst the problems of salmonellas in eggs and BSE are also considered. Interest in irradiated foods has waxed and waned but it is rightly included in the relevant chapter. There has been much progress in methodology with the advent of advanced molecular techniques such as gene probes and that of PCR; these are discussed briefly. I have included sections on HACCP which has come into great prominence in recent years thus answering a specific criticism made of the earlier edition. The chapter on water and waste disposal contains material on Legionnaires' disease and cryptosporidiosis, infections of much concern at the present time. Finally, the chapter on legislation has undergone a major revision with far greater emphasis being placed on EC food hygiene legislation.
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Food Hygiene

This Book Describes In Detail Some Of The Food Hygiene Techniques Employed Industrially As Well As In Homes.

Author: Kavita Ed Marwaha

Publisher: Gene-Tech Books

ISBN: 8189729721

Category: Food

Page: 276

View: 234

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This Book Describes In Detail Some Of The Food Hygiene Techniques Employed Industrially As Well As In Homes. It Focuses On Numerous Kits, Instruments And Systems Used For Quality And Hygienic Control Of Food, Food Stuffs And Food Processing Environment, With Emphasis Also Being Given To The Validation Procedures Of Official Organisations Involved In Food Management. Food Hygiene Training Is Essential For Anyone Who Handles Food As Part Of Their Work And As Such Is A Crucial Element Of Many Courses. This Book Has Been Assigned Keeping In Minds The Needs Of Those Who Handle Food In A Range Of Occupations And It Is Hoped That This Book Is Of Immense Use To Them. Contents Chapter 1: Food Hygiene; Chapter 2: General Principles Of Food Hygiene; Chapter 3: Hygienic Food Production; Chapter 4: Food Processing And Handling Operations; Chapter 5: Food Storage; Chapter 6: Food Preservation Methods; Chapter 7: Food Poisoning And Food Borne Diseases; Chapter 8: Developments In Food Safety And Quality Systems; Chapter 9: Application Of Microbioligical Criteria For Foods; Chapter 10; Draft Guidelines For Incorporating Microbiological Risk Assessment In The Development Of Food Safety Standards.
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Food Safety

This book is a comprehensive guide featuring food safety tips on handling, hygiene and contamination. The book also explains symptoms, causes and labelling information in relation to food allergies, additives and intolerances.

Author: Justin Healey

Publisher:

ISBN: 1922084948

Category:

Page:

View: 880

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Food Technology

Inaccurate timings ( for example , for cooking and chilling ) • Incorrect
temperatures for cooking / refrigeration / Food safety serving By law commercial
food products must be safe to eat . • Poor standards of serving foods . Food
poisoning ...

Author: Belinda Campbell

Publisher: Heinemann

ISBN: 0435417894

Category: Food industry and trade

Page: 140

View: 958

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Follows the structure of the GCSE Design & Technology for Edexcel specification and provides practice exam questions at Foundation and Higher level to help build confidence. This title contains practical activities and tips, so students can practise what they have learned.
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Food Poisoning and Foodborne Diseases

It calls for the expansion of the Food Safety and Inspection Service and provides
funding to research ways to quickly detect the contaminants in food and water.
The good news is that in many cases, foodborne diseases are preventable.

Author: Elaine Landau

Publisher: Twenty-First Century Books

ISBN: 9780761363743

Category: Juvenile Nonfiction

Page: 128

View: 326

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Shows how food can become tainted and what can happen when we eat contaminated food. Also tells how the government tries to protect our food supply and how to safely handle and prepare foods. Includes case studies.
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