000			03264nam a22002897a 4500
003			OSt
005			20231122001828.0
008			211201b |||||||| |||| 00| 0 eng d
020			_a9789351112655 (hardcover)
040			_cCvSU Main Campus Library _erda
041			_aeng
050			_aRA601.5 _bB21 2018
100			_aBalwan, Wahied Khawar _eauthor _915056
245			_aFood borne diseases / _cDr. Walied Khawar Balwan.
260			_aNew Delhi, India : _bRandom Publications, _c2018
300			_a288 pages : _billustrations ; _c24 cm
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
504			_aIncludes bibliographical references and index.
505			_aIntroduction -- 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.
520			_a"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
541			_aFund 164 _bBookQuick Marketing _cPurchased _d10/31/2019 _e78113 _fNEJ _hPHP _p2019-10-818 _q2019-1-0678
650		0	_94306 _aFoodborne diseases
856			_uhttp://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=7377356725fb3264ea4dad3f04cf58b7 _yClick here to view the table of contents
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