MTU Cork Library Catalogue

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Food poisoning and food hygiene / Betty C. Hobbs and Diane Roberts.

By: Hobbs, Betty C. (Betty Constance).
Contributor(s): Roberts, Diane, Ph. D.
Material type: materialTypeLabelBookPublisher: London : Edward Arnold, 1993Edition: 6th ed. / Betty C. Hobbs and Diane Roberts.Description: xiv, 391 p. : ill, plans ; 23 cm. + pbk.ISBN: 034053740X .Subject(s): Food handlingDDC classification: 614.31
Contents:
Part I Food poisoning and food-borne infection: Introduction -- Elementary bacteriology -- Bacterial and other microbial agents of food poisoning and food-borne infection -- Reservoirs and vehicles of infection and ways of spread -- Epidemiology -- Outbreaks of food poisoning and other food-borne disease -- Ecology of microorganisms in food -- Spoilage and preservation -- Part II Food hygiene in the prevention of food poisoning: Factors contributing to outbreaks of food poisoning -- Personal hygiene of the food handler -- Preparation, cooking, cooling and storage -- Food hygiene in food manufacture (Malcom Kane) -- Food hygiene in the retail trade (Wendy Spence) -- Cleaning and disinfection (Peter Hoffman) -- Food premises and equipment -- Control of infestation -- Legislation (Michael Jacob) -- Microbiological specifications -- Education -- Food hygiene in the tropics.
Holdings
Item type Current library Call number Copy number Status Date due Barcode Item holds
General Lending MTU Bishopstown Library Lending 614.31 (Browse shelf(Opens below)) 1 Available 00010605
General Lending MTU Bishopstown Library Lending 614.31 (Browse shelf(Opens below)) 1 Available 00010606
Total holds: 0

Enhanced descriptions from Syndetics:

Fully revised and updated, the sixth edition of Food Poisoning and Food Hygiene provides an indispensable handbook for professionals involved in the preparation, processing or retailing of food, as well as for scientists and environmental health officers. Causes of food poisoning are explained clearly, and measures which can be taken to reduce the risk of foodborne illness, based on an understanding of the behaviour of microbiological organisms, are described in detail. Since the publication of the fifth edition, there has been increasing concern for the safety of food. This new edition takes account of all the resulting food legislation including the Food Safety Act 1990 and many new EC directives relating to food safety. Case studies provide excellent illustrations of the route of recent outbreaks.

Bibliography: p. 361-372. - Includes index.

Part I Food poisoning and food-borne infection: Introduction -- Elementary bacteriology -- Bacterial and other microbial agents of food poisoning and food-borne infection -- Reservoirs and vehicles of infection and ways of spread -- Epidemiology -- Outbreaks of food poisoning and other food-borne disease -- Ecology of microorganisms in food -- Spoilage and preservation -- Part II Food hygiene in the prevention of food poisoning: Factors contributing to outbreaks of food poisoning -- Personal hygiene of the food handler -- Preparation, cooking, cooling and storage -- Food hygiene in food manufacture (Malcom Kane) -- Food hygiene in the retail trade (Wendy Spence) -- Cleaning and disinfection (Peter Hoffman) -- Food premises and equipment -- Control of infestation -- Legislation (Michael Jacob) -- Microbiological specifications -- Education -- Food hygiene in the tropics.

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