Food poisoning and food hygiene
1993
Hobbs, Betty C (Betty Constance) | Roberts, Diane
Emphasizes the main aspects of hygiene necessary for the production, preparation, sale and service of safe and palatable food. Topics discussed include bacteriology; reservoirs and vehicles of infection and ways of spread; epidemiology; outbreaks of food poisoning and other food-borne disease; spoilage and preservation; personal hygiene of the food handler; preparation, cooking, cooling and storage; food hygiene in food manufacture and in the retail trade; cleaning and disinfection; food premises and equipment; control of infestation; legislation; etc. Directed toward those concerned with food microbiology and food hygiene, in order to improve preventive measures.
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