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Foodborne Disease Handbook, 2E, Volume 2: Viruses, Parasites, Pathogens & HACCP

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Price:
$136.00
ISBN:
0 8247 0338 3
Weight:
2.50 LBS
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Product Description

I. Poison Centers: The role of poison centers in the U.S., II. Viruses: Hepatits A and E viruses, Norwalk Virus & the small round viruses causing foodborne gastroenteritis, Rotavirus, Other foodborne viruses, Detection of human enteric viruses in foods, Medical management of foodborne viral Gastroenteritis & Hepatitis, Epidemiology of foodborne viral infections, Environmental considerations in preventing the foodborne spread of Hepatitis A, III. Parasites: Taeniasis & Cysticercosis, Meatborne Helminth infections: Trichinellous, Fish- & invertebrate-borne Helminths, Waterborne & foodborne protozoa, Medical management, Immunodiagnosis: nematodes, Diagnosis of toxoplasmosis, Seafood parasites: prevention, inspection & HACCP, IV. HACCP and the Foodservice Industries: Foodservice operations: HACCP principles, Foodservice operations: HACCP control programs.

YH Hui, Syed A Sattar, KD Murrell, Wai-Kit Nip & Peggy S Stanfield, 2001, 515 p, illustrated.  (List: $195.00)  $136.00


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