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Foodborne Disease Handbook
Second Edition, Revised and Expanded
4-Volume Set by Y. H. Hui et al

Volume 1
Bacterial Pathogens
Volume 2
Viruses Parasites Pathogens HACCP
Volume 3
Plant Toxicants
Volume 4
Seafood and Environmental Toxins

Buy all four volumes of the Foodborne Disease Handbook and take $25.00 off each individual price—a savings of $100.00!

The Foodborne Disease Handbook, Second Edition thoroughly describes, in up-to-date detail, the bacterial, viral, parasitic, and fungal pathogens and toxicants from plants, animals, and other environmental sources in food and drinking water that cause disease—providing traditional and new methods of treatment, cure, and prevention of foodborne infections and illnesses.

Each volume—written by leading authorities—presents the history, biology, chemistry, disease outbreaks, treatment, and recent research on the full spectrum of foodborne diseases, as well as a complete listing of poison centers in the United States.


Volume 2
Viruses, Parasites, Pathogens, and HACCP

Viruses, Parasites, Pathogens, and HACCP contains new chapters on

  • The role of U.S. poison centers 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 programs for foodservice operations
Contents
  1. Poison Centers
    The Role of Poison Centers in the United States

  2. Viruses
    Hepatitis A and E Viruses Norwalk Virus and the Small Round Viruses Causing Foodborne Gastroenteritis Rotavirus Other Foodborne Viruses Detection of Human Enteric Viruses in Foods Medical Management of Foodborne Viral Gastroenteritis and Hepatitis Epidemiology of Foodborne Viral Infections Environmental Considerations in Preventing the Foodborne Spread of Hepatitis A

  3. Parasites
    Taeniasis and Cysticercosis
    Meatborne Helminth Infections: Trichinellosis
    Fish- and Invertebrate-Borne Helminths
    Waterborne and Foodborne Protozoa
    Medical Management
    Immunodiagnosis of Infections with Cestodes
    Immunodiagnosis: Nematodes
    The Diagnosis of Toxoplasmosis
    Seafood Parasites: Prevention, Inspection, and HACCP

  4. HACCP and the Foodservice Industries
    Foodservice Operations: HACCP Principles
    Foodservice Operations: HACCP Control Programs
Index

Volume 1
Bacterial Pathogens
Volume 2
Viruses Parasites Pathogens HACCP
Volume 3
Plant Toxicants
Volume 4
Seafood and Environmental Toxins

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ORDER NOW
Foodborne Disease Handbook
Second Edition, Revised and Expanded
4-Volume Set by Y. H. Hui et al • $675.00 + shipping
Volume 2: Viruses, Parasites, Pathogens, and HACCP
515 pages • $194.00 + shipping
Texas residents please add 7% sales tax

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