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.
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