01661cam a2200301 a 450000500170000000800410001702000150005802000180007303500210009105000210011210000210013324500840015426000390023830000240027750400510030150502170035252004750056965000440104465000450108865000490113365000230118265000190120565000270122465000240125170000200127570000170129571000470131220230110150223.0120530s2008    enkm     bf  a001 0 eng    a0854044604  a9780854044603  a(OCoLC)214308204 4aRA601b.L39 20081 aLawley, Richard.14aThe food safety hazard guidebook /cRichard Lawley, Laurie Curtis & Judy Davis.  aCambridge, UK :bRSC Pub.,cc2008.  ax, 422 p. ;c25 cm.  aIncludes bibliographical references and index.0 aBacteria -- Viruses -- Parasites -- Prions -- Biological toxins -- Non-biological contaminants -- Food allergy -- Specific allergens -- Allergen-control options -- Allergen legislation -- Food safety legislation.  aFor each biological or chemical food hazard, this book provides a brief description; occurrence in foods; effects on health; incidence and outbreaks; sources; growth and survival characteristics (biological) or stability in foods (chemical); control options; legislation; and sources of further information. For allergens, the book provides a brief description; allergenicity; prevalence; effects on health; dose-response; management; and sources of further information. 0aFood handlingvHandbooks, manuals, etc. 0aFood poisoningvHandbooks, manuals, etc. 0aFoodxMicrobiologyvHandbooks, manuals, etc.12aFood Microbiology.22aFood Handling.22aFood Hypersensitivity.22aFoodborne Diseases.1 aCurtis, Laurie.1 aDavis, Judy.2 aRoyal Society of Chemistry (Great Britain)