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Food types, reservoirs, vehicles of infection and ways of spread

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

5 Citations (Scopus)

Abstract

Introduction 94 Animals and humans 95 Food types 100 Summary 112 Sources of information and further reading 112 Understanding of the distribution and ecology of foodborne pathogens and foodborne toxins, and of the ways in which they are transmitted, is vital for the preparation of food that is safe to eat. This knowledge should be used to prevent contamination of food by both pathogens and microbial toxins inhibit the growth of pathogens, and thereby prevent incidents of food poisoning.

Original languageEnglish
Title of host publicationHobbs’ Food Poisoning and Food Hygiene, 7th edition
EditorsJim McLauchlin, Christine Little, Betty Hobbs
Place of PublicationLondon
PublisherCRC Press
Chapter5
Pages94-113
Number of pages20
Edition7th ed.
ISBN (Electronic)9781444113747
ISBN (Print)9780340905302
DOIs
Publication statusPublished - 1 Jan 2007

Bibliographical note

Publisher Copyright:
© 2007 by Edward Arnold (Publishers) Ltd (Chapters 1-10 and 12-32) and Alec Kyriakides (Chapter 11).

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