Preface Acknowledgements 1. Food Poisoning: Medical And Microbiological Overview. 2. Food Poisoning: Economic, Social And Personal Aspects. 3. Foodborne Pathogenic Micro-Organisms: A Perspective. 4. Salmonella5. Shigella6. Escherichia Coli7. Yersinia8. Vibrio9. Aeromonas10. Plesiomonas Shigelloides11. Campylobacter12. Staphylococcus Aureus13. Bacillus14. Clostridium Botulinum15. Clostrdium Perfingens16. Listeria Monocytogenes17. Other Bacterial Agents Of Foodborne Disease18. Foodborne Viral Infection19. Protozoa20. Control Of Pathogenic Mocro-Organism In Food: Management Aspects21. Control Of Pahtogenic Mocro-Orgnaisms In Meat. 22. Control Of Pathogenic Micro-Organisms In Milk. 23. Control Of Organisms In Eggs. 24. Control Of Pathogenic Micro-Organisms In Fish And Shellfish. 25. Control Of Pathogenic Micro-Organisms In Miscellaneous Foods And Processes. References Further Reading Index
No takes yet. Share an insight, caveat, or question.
A 1992 study studied this question.