Foodborne and waterborne diseases
1981
Tartakow, I. Jackson | Vorperian, John H.
Abstract: Current knowledge and practices concerning aspects of foodborne and waterborne diseases are covered for students, health professionals, and food manufacturing quality control personnel. Ingestible infective and toxic agents (bacterial, viral, protozoan, parasitic, fungal, and chemical) that can contaminate food and water are discussed. Consideration is given to their incubation periods, modes of transmission, and periods of infectibility; clinical signs, symptoms, and laboratory diagnosis are outlined. Recommendations are made for disease prevention. Guidelines for the study and control of cases and outbreaks of disease, are included along with specific examples of such studies. Other topics include food mishandling, plant poisons, and naturally-occurring food poisons. A summary of US Public Health Service annual incidences due to foodborne and waterborne diseases is given. (wz).
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Издатель AVI Pub. Co. | Westport, Conn. : AVI Pub. Co., ©1981
Эту запись предоставил National Agricultural Library
