Food safety sourcebook
Subtitle: basic consumer health information about the safe handling of meat, poultry, seafood, eggs, fruit juices, and other food items, and facts about pesticides, drinking water, food safety overseas, and the onset, duration, and symptoms of foodborne illnesses, including types of pathogenic bacteria, parasitic protozoa, worms, viruses, and natural toxins, along with the role of the consumer, the food handler, and the government in food safety; a glossary, and resources for additional help and information
By: edited by Dawn D. Matthews
Contributors: Matthews, Dawn D
Edition: 1st ed
Series: Health reference series; Health reference series (Unnumbered)
Publisher: Omnigraphics
Published: 1999
Place of publication: Detroit, MI
Language: eng
Number of pages: 339
Subjects: Food adulteration and inspection; Food industry and trade -- Safety measures
Notes: Includes bibliographical references and index