A study of foodborne disease, focusing on viruses, parasites, pathogens and HACCP. This second edition contains new chapters on the role of US poison centres 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 programmes for foodservice operations, and more.

chapter 5|10 pages

Other Foodborne Viruses

chapter 13|34 pages

Waterborne and Foodborne Protozoa

chapter 14|24 pages

Medical Management

chapter 16|14 pages

Immunodiagnosis: Nematodes

chapter 17|18 pages

Diagnosis of Toxoplasmosis