Foodborne Disease Handbook

ebook Volume II: Viruses, Parasites, Pathogens, and HACCP

By Y. H. Hui

cover image of Foodborne Disease Handbook

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A study of foodborne disease, focusing on viruses, parasites, pathogens and HACCP. This second edition contains new chapters on the role of US poison centres in viral exposures, detection of human enteric viruses in foods, environmental consideration in preventing foodborne spread of hepatitis A, seafood parasites, HACCP principles and control programmes for foodservice operations, and more.
Foodborne Disease Handbook
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