Hobbs` Food Poisoning and Food Hygiene

This unique textbook takes a holistic approach to food poisoning and
food hygiene, explaining in clear and non-technical language the causes
of food poisoning with practical examples from \'real-life\' outbreaks.
Now in its seventh edition, the book retains its longstanding clarity,
while being completely revised and updated by a new team of editors and
contributing authors.

Hobbs\' Food Poisoning and Food Hygiene
gives the reader a practical and general introduction to the relevant
micro-organisms that affect food in relation to food safety and
foodborne illness. Emphasis is given to the main aspects of hygiene
necessary for the production, preparation, sale and service of safe
food. Information about the behaviour of microbiological agents in
various foods, their ability to produce toxins and the means by which
harmful organisms reach food is applied to manufacture and retail
procedures, and to equipment and kitchen design. For the first time the
book includes coverage of waterborne infections and sewage and, through
judicious selection of case examples, indicates the global nature of
food and water hygiene today. The contribution of different professional
groups to the control of food- and waterborne organisms is also
recognized.

This book remains an essential course text for
students and lecturers dealing with food science, public health,
microbiology, environmental health and the food service industry. It
also serves as an invaluable handbook for professionals within the food
industry, investigators, researchers in higher education and those in
the retail trade.