TY  - BOOK
AU  - Lawley,Richard
AU  - Curtis,Laurie
AU  - Davis,Judy
ED  - Royal Society of Chemistry (Great Britain)
TI  - The food safety hazard guidebook
SN  - 0854044604
AV  - RA601 .L39 2008
PY  - 2008///
CY  - Cambridge, UK
PB  - RSC Pub.
KW  - Food handling
KW  - Handbooks, manuals, etc
KW  - Food poisoning
KW  - Food
KW  - Microbiology
KW  - Food Microbiology
KW  - Food Handling
KW  - Food Hypersensitivity
KW  - Foodborne Diseases
N1  - Includes bibliographical references and index; Bacteria -- Viruses -- Parasites -- Prions -- Biological toxins -- Non-biological contaminants -- Food allergy -- Specific allergens -- Allergen-control options -- Allergen legislation -- Food safety legislation
N2  - For 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
ER  -