Handbook of Natural Toxins - Food Poisoning (Hardcover, New)

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.

General

Imprint:	Routledge Member of the Taylor and Francis Group
Country of origin:	United States
Release date:	June 1992
First published:	1992
Editors:	Anthony Tu
Dimensions:	280 x 210mm (L x W)
Format:	Hardcover
Pages:	656
Edition:	New
ISBN-13:	978-0-8247-8652-6
Categories:	Books > Medicine > Other branches of medicine > Pharmacology > Medical toxicology
LSN:	0-8247-8652-1
Barcode:	9780824786526

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