Food-Borne Illnesses
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The aim of this book is to review food-borne hazards and illnesses to protect the people from the victimization by the food-borne pathogens.
The first chapter elaborates interactions between microorganisms and foods leading to the development of Food Microbiology. The second chapter describes all the nutrients that we must obtain from food. The basic principles of food-borne diseases are elaborately explained in chapter-3, which also helps the readers in understanding the control of food-borne illnesses. The various features of major bacterial food-borne infections and intoxications are summarized in chapter-4. Various types of mycotoxins are described in chapter-5. Other food-borne hazards—viral infections, animal toxins, parasitic infections, mushroom and chemical poisoning etc. are discussed in chapter-6. The basic principles of microbial control are briefed in chapter-7. The basic principles and practice of cleaning and sanitation involved in food industry are described in chapter-8 and so this chapter is very important for the students of food science and food technology. Similarly, chapter-9 “Microbiological Examination of Food” describes sampling, various test procedures used for detecting food-borne pathogens, food-spoilage organisms etc.
The book will prove to be an useful source of information for anyone with an interest in food microbiology especially in food-borne illnesses for both undergraduate as well as postgraduate courses of Microbiology. It will also be useful to the students of Food Technology, Biotechnology, Medicine, Public Health and Sanitary Courses, Home Science, Hotel and Catering Management and for the people who are working in food-processing industries and Government organizations involved in public health.
| Common | |
| Author | H. A. Modi |
| Binding | Hardcover |
| Edition | 1 |
| ISBN | 978-81-7910-256-5 |
| Language | English |
| Number Of Pages | xvi+192 |
| Publication Year | 2008 |
| Publisher | Aavishkar Publishers, Distributors, Jaipur |