Abstract
Food hygiene and foodborne infection. Elementary bacteriology. Bacterial and other microbial agents of food poisoning and foodborne infection. Reservoirs and vehicles of infection and ways of spread. Epidemiology. Outbreaks of food poisoning and other foodborne disease. Ecology of micro-organisms in food. Spoilage and preservation. Food hygiene in the prevention of food poisoning. Factors contributing to outbreaks of food poisoning. Personal hygiene of the food handler. Preparation, cooking, cooling and storage. Food hygiene in food manufacture M Kane. Food hygiene in the retail trade W Spence. Cleaning and disinfection PN Hoffman. Food premises and equipment. Control of infestation. Legislation M Jacob. Microbiological specifications. Education. Food hygiene in the tropics.
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