Customer Reviews (1)

it gave me a lot of info.
it was a good book and i thought i liked i ... Read more

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This volume is produced from digital images created through the University of Michigan University Library's large-scale digitization efforts. The Library seeks to preserve the intellectual content of items in a manner that facilitates and promotes a variety of uses. The digital reformatting process results in an electronic version of the original text that can be both accessed online and used to create new print copies. The Library also understands and values the usefulness of print and makes reprints available to the public whenever possible. This book and hundreds of thousands of others can be found in the HathiTrust, an archive of the digitized collections of many great research libraries. For access to the University of Michigan Library's digital collections, please see http://www.lib.umich.edu and for information about the HathiTrust, please visit http://www.hathitrust.org ... Read more

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Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free.This is an OCR edition with typos.Excerpt from book:CHAPTER III POISONOUS PLANTS AND ANIMALS Some normal plant and animal tissues contain substances poisonous to man and are occasionally eaten by mistake for wholesome foods.POISONOUS PLANTSPoisonous plants have sometimes figured conspicuously in human affairs. Every reader of ancient history knows how Socrates "drank the hemlock," and how crafty imperial murderers were likely to substitute poisonous mushrooms for edible ones in the dishes prepared for guests who were out of favor. In our own times the eating of poisonous plants is generally an accident, and poisoning from this cause occurs chiefly among the young and the ignorant.According to Chesnut1 there are 16,673 leaf-bearing plants included in Heller's Catalogue of North American Plants, and of these nearly five hundred, in one way or another, have been alleged to be poisonous. Some of these are relatively rare or for other reasons are not likely to be eaten by man or beast; others contain a poison only in some particular part, or are poisonous only at certain seasons of the year; in some the poison is not dangerous when taken by the mouth, but only when brought in contact with the skin or injected beneath the skin or into the circulation. There are great differences in individual susceptibility to someof these plant poisons. One familiar plant, the so- called poison-ivy, is not harmful for many people even when handled recklessly; it can be eaten with impunity by most domestic animals.1 Science, XV (1902), 1016.The actual number of poisonous plants likely to be inadvertently eaten by human beings is not large. Chesnut1 has enumerated about thirty important poisonous plants occurring in the United States, and some of these are not known to be poisonous except for domestic animals.2 Many of the cases of... ... Read more

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The problem of food poisoning and food-borne infections is currently one of vigorous debate, highlighted since the 1980s by numerous outbreaks and scares, involving salmonella in eggs, listeria in cheese, links between vCJD and BSE, E. Coli 0157 in cooked meats, and foot and mouthdisease. Yet, as this book shows, the various issues involved were important as early as 1963/4, when there were serious typhoid outbreaks in Harlow, South Shields, Bedford, and Aberdeen, traced to contaminated corned beef imported from Argentina. Based upon extensive research, using archives which have only recently become available, private papers, and interviews as well as secondary literature, the book analyses the course of the outbreak and looks at the responses of politicians, officials, health professionals, business interests, the media and the public. It also considers the difficult issue of weighing food safety against international trade and other business and economic interests; conflicts between government departments; rivalry between professionals such as doctors and veterinarians; the effects upon and influence of victims and local communities; and the conduct of and responses to an official enquiry. Overall, it draws out generic lessons regarding food safety! policy making, adding an historical perspective to contemporary debates. ... Read more

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The accelerated globalization of the food supply, coupled with toughening government standards, is putting global food production, distribution, and retail industries under a high-intensity spotlight. High publicity cases about foodborne illnesses over recent years have heightened public awareness of food safety issues, and momentum has been building to find new ways to detect and identify foodborne pathogens and eliminate food-related infections and intoxications. This extensively revised Third Edition covers how the incidence and impact of foodborne diseases is determined, foodborne intoxications with an introduction that notes common features among these diseases and control measures that are applicable before and after the basic foodstuff is harvested.

* A summary of the foods most association with human infections
* A discussion of the principles of laboratory detection of the agent considering the advantages and disadvantages of various procedure
* A 'historical to present-day' section
* A description of the infection in humans and animals, including reservoirs and the mode of transmission ... Read more

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The book is a guidebook, rather than an encyclopedia, which acts as a portal for the immense and ever expanding body of scientific knowledge that exists for food safety. It is an easy-to-use information resource for anyone with a professional interest in the safety of the food supply. The book is easy to navigate and presents concise and carefully researched factual information on a wide range of biological and chemical hazards in a clear format that is designed to support risk analysis exercises and HACCP studies.

It covers a broad range of established and emerging food safety hazards and includes details of authoritative sources of further information (many web-based) for those seeking to examine a topic in greater depth. The section on food allergens is a particularly valuable component of the book, the chapters on fish toxins are also useful and unusual in a book of this kind and bacterial pathogens are comprehensively covered. One of the most important features of the book is the wide scope of the content and the highly structured format designed to help the reader find information quickly. Other key benefits to the reader are:

-the wide range of biological and chemical hazards covered in a single book;
-written specifically with food industry professionals in mind;
-easy to navigate and accessible for the non-expert;
-clear and concise presentation of factual information presented in a format that lends itself to use in risk assessment exercises;
-inclusion of references and web links to reliable sources of further information on each chapter;
-specifically designed for practical use by a professional readership.

Product Description
This second edition of Foodborne Diseases deals with four aspects of the topic: principles, infections, intoxications, and prevention. In addition to outlining the various infections like Salmonella, some of the other topics covered are: disease processes in foodborne illness; natural toxicants; seafood toxins; microbiology of food preservation and sanitation; and organizing a safe food supply system. Chapters are clearly illustrated, and this latest edition contains an increasednumber of diagrams and tables.It also adopts a more global view, and the list of contributors is more
international. Extensively indexed and easy-to-read, this work should serve as a reference to anyone with concerns about the global impact of
foodborne diseases.

Key Features
* New for the second edition:
* An emphasis on 'readability'
* Increased number of illustrations
* 2-colour throughout
* Extensive indexing (by the Editors) to encourage use of the book as a desk reference
* Chapters describing each of the important causes of foodborne disease (known as the 'bug parade') will be placed between a section on the general principles of foodborne disease and a section on the general principles of preventing foodborne disease
* The section on cancer, heart disease and other chronic illnesses as allegedly foodborne to be extensively revised
* An increased number of scanning electron micrographs of the disease agents themselves
* Many flow and schematic diagrams for laboratory methods, food processes and organizations
* New approaches, such as molecular biology techniques and hazard analysis-critical control points (HACCP) to be presented in context ... Read more

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Discusses how to keep food safe, covering such topics as careful food preparation, different kinds of food poisoning, and the safe packing of lunches. ... Read more

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Drawing together the work of a wide range of experts, this extremely important book provides a clear, practical account of the salient features of foodborne pathogenic microorganisms and of the particular risks that they pose to vulnerable groups of the population in hospitals, nursing and residential homes, nurseries, and in the community at large. ... Read more

Customer Reviews (1)

A lifesaving "must-have" for healthcare professionals.
Edited by food science and health experts Barbara M. Lund and Paul R. Hunter, The Microbiological Safety of Food in Healthcare Settings is a scholarly textbook useful to students and professionals in all aspects of the food industry, yet especially invaluable to physicians, doctors, and nurses responsible for controlling the effects of food-borne pathogens and protecting those patients who are most vulnerable. A variety of experts in the field present in-depth information concerning properties of microorganisms that cause foodborne disease, issues concerning provision of food and water in healthcare settings, practical implementation of food safety management systems in healthcare settings, and much more. Black-and-white charts, graphs, and illustrations enhance the instructive, in-depth text. "Considerable caution must be used if reheating is carried out using microwave ovens. Only ovens designed for commercial use must be used and these only according to the manufacturer's instructions (NHS, 1996), and it is essential that a temperature of at least 70 degrees Celsius for 2 minutes should be achieved in all parts of the food. A commercial microwave oven must have a suitable defrost programmed if it is to be used for thawing frozen food." Highly recommended for intermediate to advanced food science students, and a lifesaving "must-have" for healthcare professionals.
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