Handbook of Natural Toxins: Food Poisoning

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Synopsis
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.
Copyright:
1992

Book Details

Book Quality:
Publisher Quality
Book Size:
656 Pages
ISBN-13:
9781351442244
Related ISBNs:
9780824786526, 9780203752708
Publisher:
CRC Press
Date of Addition:
Copyrighted By:
MARCEL DEKKER, Inc.
Adult content:
No
Language:
English
Has Image Descriptions:
No
Categories:
Nonfiction, Cooking, Food and Wine, Health, Mind and Body, Technology
Submitted By:
Bookshare Staff
Usage Restrictions:
This is a copyrighted book.
Edited by:
Anthony Tu

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