Publisher's Synopsis
Encyclopaedia of Prevention and Control of Food Related Diseases delivers information on the incidence, health implications and effective prevention and control strategies of food-related diseases. The book will be useful to advance graduate students, educators and researchers in the fields of life sciences, medicine, agriculture, food science and technology, trade and economics. It will also be beneficial for policy makers and food regulatory officers will also find it useful in the course of their duties. The main causes of food borne illness are bacteria (66%), chemicals (26%), virus (4%) and parasites (4%). The two most common types of food borne illness are intoxication and infection. Food born bacterial illness by bacteria are most commonly prevented and controlled by proper cooking and preparing of food as well as storing. For examples adequate refrigeration of food, improve personal hygiene, adequate cooking and heating processing. Encyclopaedia of Prevention and Control of Food Related Diseases delivers information on the incidence, health implications and effective prevention and control strategies of food-related diseases. The book will be useful to advance graduate students, educators and researchers in the fields of life sciences, medicine, agriculture, food science and technology, trade and economics. It will also be beneficial for policy makers and food regulatory officers will also find it useful in the course of their duties. The main causes of food borne illness are bacteria (66%), chemicals (26%), virus (4%) and parasites (4%). The two most common types of food borne illness are intoxication and infection. Food born bacterial illness by bacteria are most commonly prevented and controlled by proper cooking and preparing of food as well as storing. For examples adequate refrigeration of food, improve personal hygiene, adequate cooking and heating processing.
