The prevention of food poisoning / Jill Trickett.
By: Trickett, Jill
.
Material type: ![materialTypeLabel](/opac-tmpl/lib/famfamfam/BK.png)
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Item type | Current library | Call number | Copy number | Status | Date due | Barcode | Item holds |
---|---|---|---|---|---|---|---|
General Lending | MTU Bishopstown Library Lending | 615.954 (Browse shelf(Opens below)) | 1 | Available | 00115630 |
Includes index.
Introduction to bacteria -- The growth requirements of food poisoning bacteria -- What is food poisoning? -- Pathogenic bacteria -- Salmonella -- Staphylococcus aureus -- Clostridium perfringens -- Clostridium botulium -- Bacillus cereus -- Personal hygiene and kitchen hygiene -- The control of bacterial growth -- Temperature control of food -- Foods most likely to cause food poisoning -- How common is food poisoning? -- Washing-up -- Kitchen design -- Kitchen pests -- Other diseases spread by food -- Food hygiene legislation.