Food borne diseases / Dr. Walied Khawar Balwan.

By:

Balwan, Wahied Khawar [author]

Material type: Text

TextLanguage: English Publication details: New Delhi, India : Random Publications, 2018Description: 288 pages : illustrations ; 24 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

ISBN:

9789351112655 (hardcover)

Subject(s):

Foodborne diseases

LOC classification:

RA601.5 B21 2018

Online resources:

Click here to view the table of contents

Contents:

Introduction -- Mechanism of food borne illness -- Bacteria and food borne illness -- The nature of food spoilage -- Food security -- Food borne pathogens -- Food safety -- Biotechnology and food safety -- Food waste management -- Environmental aspect in food system -- Management of soil borne pathogens -- Human pathogen diseases -- Food microbiology.

Summary: "Food borne diseases encompass a wide spectrum of illnesses and are a growing public health problem worldwide. They are the result of ingestion of foodstuffs contaminated with microorganisms or chemicals. The contamination of food may occur at any stage in the process from food production to consumption (“farm to fork”) and can result from environmental contamination, including pollution of water, soil or air. Food borne illness (also food borne disease and colloquially referred to as food poisoning) is any illness resulting from the consumption of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food, as well as chemical or natural toxins such as poisonous mushrooms. Symptoms vary depending on the cause, and are described below in this article. A few broad generalizations can be made, e.g.: The incubation period ranges from hours to days, depending on the cause and on how much was consumed. The incubation period tends to cause sufferers to not associate the symptoms with the item consumed, and so t cause sufferers to attribute the symptoms to gastroenteritis for example. Symptoms often include vomiting, fever, and aches, and may include diarrhea. Bouts of vomiting can be repeated with an extended delay in between, because even if infected food was eliminated from the stomach in the first bout, microbes (if applicable) can pass through the stomach into the intestine via cells lining the intestinal walls and begin to multiply. Some types of microbes stay in the intestine, some produce a toxin that is absorbed into the bloodstream, and some can directly invade deeper body tissues. This book will serve as an indispensable reference for public health officers, microbiologists, environmental biologists, consultants in communicable disease control and micro-biology students."--Back cover

List(s) this item appears in: Print Books 2022 | Environment

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Item type	Current library	Collection	Call number	Materials specified	Status	Notes	Date due	Barcode
Books	Ladislao N. Diwa Memorial Library Reserve Section	Non-fiction	RUS RA601.5 B21 2018 (Browse shelf(Opens below))		Room use only	78113		00079060

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Includes bibliographical references and index.

Introduction -- Mechanism of food borne illness -- Bacteria and food borne illness -- The nature of food spoilage -- Food security --
Food borne pathogens -- Food safety -- Biotechnology and food safety -- Food waste management -- Environmental aspect in food system -- Management of soil borne pathogens -- Human pathogen diseases -- Food microbiology.

"Food borne diseases encompass a wide spectrum of illnesses and are a growing public health problem worldwide. They are the result of ingestion of foodstuffs contaminated with microorganisms or chemicals. The contamination of food may occur at any stage in the process from food production to consumption (“farm to fork”) and can result from environmental contamination, including pollution of water, soil or air. Food borne illness (also food borne disease and colloquially referred to as food poisoning) is any illness resulting from the consumption of contaminated food, pathogenic bacteria, viruses, or parasites that contaminate food, as well as chemical or natural toxins such as poisonous mushrooms. Symptoms vary depending on the cause, and are described below in this article. A few broad generalizations can be made, e.g.: The incubation period ranges from hours to days, depending on the cause and on how much was consumed. The incubation period tends to cause sufferers to not associate the symptoms with the item consumed, and so t cause sufferers to attribute the symptoms to gastroenteritis for example. Symptoms often include vomiting, fever, and aches, and may include diarrhea. Bouts of vomiting can be repeated with an extended delay in between, because even if infected food was eliminated from the stomach in the first bout, microbes (if applicable) can pass through the stomach into the intestine via cells lining the intestinal walls and begin to multiply. Some types of microbes stay in the intestine, some produce a toxin that is absorbed into the bloodstream, and some can directly invade deeper body tissues. This book will serve as an indispensable reference for public health officers, microbiologists, environmental biologists, consultants in communicable disease control and micro-biology students."--Back cover

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