Handbook of Natural Toxins

Food Poisoning

654 Seiten, Hardcover

Kurzbeschreibung des Verlags

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.

• Themen: Mathematik und Naturwissenschaften Biologie, Biowissenschaften Botanik und Pflanzenwissenschaften
• ISBN: 9780824786526
• Sprache: Englisch
• Erscheinungsdatum: 11.06.1992
• Größe: 254 x 178 mm
• Verlag: Taylor & Francis Ltd (Sales)
• Herausgegeben von: Anthony Tu