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Foodborne Disease Handbook, Second Edition: Volume II: Viruses, Parasites, Pathogens, and HACCP

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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.

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£300.00
Product Details
CRC Press
1351080555 / 9781351080552
eBook (Adobe Pdf)
18/01/2018
English
498 pages
Copy: 30%; print: 30%