pt. 1. Characterization of the organisms involved in foodborne illness -- pt. 2. Geographic summary of incidence of foodborne illness -- pt. 3. International standards and HACCP on foodborne illness.
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SUMMARY OR ABSTRACT
Text of Note
The bulk of the text is taken up by identifications and characterizations of the important microbes involved in food-borne illness. Five papers summarize the geographic incidence of illness in Northern and Central Europe, Southern Africa, Southeast Asia, and South America. Finally, the role of international bodies and international standards of risk assessment are reviewed.
TOPICAL NAME USED AS SUBJECT
Foodborne diseases, Handbooks, manuals, etc.
Bacteria-- pathogenicity.
Food Contamination.
Food Microbiology.
Maladies d'origine alimentaire, Guides, manuels, etc.