Foodborne Diseases

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 increased number 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.