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Foodborne Diseases.


FOODBORNE DISEASES. Edited by Dean O Cliver. 395 pages with index. Price: 34.50 [pounds] (UK: Harcourt Brace Jovanovich Ltd).

As the author says, the average person will probably consume in the order of 75,000 meals in a lifetime. It is any wonder then that we often blame food for any illness or upset? Having said that, it is clear that such a statement contains much truth and there must be millions of illnesses each year that are caused by the ingestion of food. Could these have been prevented? The answer is probably most but not all.

One of the first tasks is to try and identify possible causes and the Food Research Institute, which has been based at the University of Wisconsin since 1966, has been studying the problem. In fact, their research goes back to the foundation of the Institute in 1946 when it was attached to the University of Chicago. Teach a course on foodborne diseases and could never find a book that covered the subject area in any depth. The result is this text, which deals with the subject matter of their course.

Twelve contributors, mostly from the Institute, have provided the input for this book which is divided into twentyfive chapters. Their titles are: Transmission of disease via foods; Disease processes in foodborne illness: Preservation, sanitation and microbiological specifications for food; Naturally occurring toxicants in foods; Staphylococcal food poisoning; Botulism; Bacillus cereus food poisoning; Mycotoxins; Other microbial intoxications; Chemical intoxications; Salmonella; Shigella; Escherichia coli; Campylobacter jejuni; Yersinia enterocolitica; Clostridium perfringens food poisoning; Vibrio; Listeriosis and listeria monocytogenes; Infrequent microbial infections; Viruses; Parasites; Diet and cancer; Diet and chronic diseases and disorders; Organizing a safe food supply system; and Perennial issues in food safety.
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Publication:Food Trade Review
Article Type:Book Review
Date:Nov 1, 1990
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