A study of foodborne disease, focusing on viruses, parasites, pathogens and HACCP. This second edition contains new chapters on the role of US poison centres in viral exposures, detection of human enteric viruses in foods, environmental consideration in preventing foodborne spread of hepatitis A, seafood parasites, HACCP principles and control programmes for foodservice operations, and more.

Produktinformation

Utgivningsdatum:2018-01-18
Språk:Engelska
Filformat:PDF
Kopieringsskydd:LCP
ISBN:9781351080552
Förlag:CRC Press

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