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Aliments -- Toxicité --- Bacterial food poisoning --- Food intoxications --- Food poisoning --- Intoxication alimentaire --- Intoxications [Food ] --- Intoxications alimentaires --- Voedselvergiftigingen --- 615.9 --- additieven --- geneeskunde --- toxicologie --- voeding --- voedingsmiddelen --- voedingsmiddelentoxicologie --- algemene toxicologie --- Food contamination --- Food contamination. --- Food poisoning.

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Aliments -- Toxicité --- Bacterial food poisoning --- Food intoxications --- Food poisoning --- Intoxication alimentaire --- Intoxications [Food ] --- Intoxications alimentaires --- Voedselvergiftigingen --- Food --- -Food contamination --- Contaminated food --- Foods, Contaminated --- Contamination (Technology) --- Food adulteration and inspection --- Foods --- Dinners and dining --- Home economics --- Table --- Cooking --- Diet --- Dietaries --- Gastronomy --- Nutrition --- Intoxications, Food --- Foodborne diseases --- Poisoning --- Microbiology --- Contamination --- Food contamination. --- Food poisoning. --- Food Contamination. --- Food Microbiology. --- Food Poisoning. --- Humans --- Agrotechnology and Food Sciences. Food Sciences --- Microbiology. --- Food Microbiology --- Food contamination --- Sanitary microbiology --- Bacteriology

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The problem of food poisoning and food-borne infections is currently one of vigorous debate, highlighted since the 1980s by numerous outbreaks and scares involving salmonella in lettuce and eggs, listeria in cheese, the links between vCJD and BSE, E.Coli 0157 in cooked meats, and foot and mouth disease. Yet, as this book shows, the various issues involved were important as early as 1963/4, when there were serious typhoid outbreaks in Harlow, South Shields, Bedford, and Aberdeen, traced to contaminated corned beef imported from Argentina. Based upon extensive research, using archives which have only recently become available, private papers, and interviews as well as secondary literature, the book analyses the course of the outbreak and looks at the responses of politicians, officials, health professionals, business interests, the media and the public. It also considers the difficult issue of the weighing of food safety against international trade and other business and economic interests; conflicts between government departments; rivalry between professionals such as doctors and veterinarians; the effects upon and influence of victims and local communities; and the conduct of and responses to an official enquiry. Overall, it draws out generic lessons for how such epidemics should be handled, adding an historical perspective to contemporary debates.

Corned beef --- Food contamination --- Food poisoning --- Typhoid fever --- Abdominal typhus --- Enteric fever --- Typhoid --- Typhus, Abdominal --- Salmonella infections --- Bacterial food poisoning --- Food intoxications --- Intoxications, Food --- Foodborne diseases --- Poisoning --- Contaminated food --- Food --- Foods, Contaminated --- Contamination (Technology) --- Food adulteration and inspection --- Corn beef --- Beef --- Salting of food --- Government policy --- Epidemiology. --- Contamination

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Diseases and history --- -Diseases and history --- -Food --- -Food poisoning --- -Mycotoxicoses --- -Fungi --- Mycotoxins --- Toxigenic fungi --- Mycoses --- Poisoning --- Bacterial food poisoning --- Food intoxications --- Intoxications, Food --- Foodborne diseases --- Foods --- Dinners and dining --- Home economics --- Table --- Cooking --- Diet --- Dietaries --- Gastronomy --- Nutrition --- Diseases --- History and diseases --- History --- Toxicology --- -Social aspects --- -History --- Social aspects --- Influence on history --- -Toxicology --- Food poisoning --- Food --- Mycotoxicoses --- Fungi --- Social aspects&delete& --- Toxicology&delete& --- Primitive societies --- Maladies et histoire

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Regulatory Foundations for the Food Protection Professional is a comprehensive guide for the entry-level food protection professional (FPP) working in either the public or private sector. The book can also serve as a foundation for students in academic programs preparing for a career in food protection. Additionally, as the Food Safety Modernization Act (FSMA) is implemented, this book will provide valuable information for countries wishing to export foods and food ingredients to the U.S. and comply with U.S. food safety regulations. The book is based on the Entry-Level component of the National Curriculum Framework for regulators, created by the International Food Protection Training Institute (IFPTI) located in Battle Creek, Michigan. The Entry-Level component of the National Curriculum Framework contains more than twenty content areas, including Epidemiology, Microbiology, Labeling, Food Defense Awareness, Program Standards, Environmental Health and Safety, Sampling, and Allergens. Each chapter is divided into specific learning objectives aimed at equipping the entry-level FPP with the knowledge and skills necessary to successfully perform his or her job, whether in the public or private sector and whether in food safety or food defense. Established in 2009, IFPTI is improving public hea lth by building competency-based training and certification systems, and cultivating leadership for the food protection community worldwide. Our mission is to en hance public health by improving the protection of the world's food supply through training, certification, thought leadership, and technology. See more at www.ifpti.org.

Life Sciences. --- Food Microbiology. --- Food Science. --- Public Health. --- Life sciences. --- Food science. --- Public health. --- Sciences de la vie --- Santé publique --- Food handling -- Safety measures. --- Food poisoning. --- Foodborne diseases. --- Food handling --- Safety measures. --- Food-borne diseases --- Foodborne illnesses --- Bacterial food poisoning --- Food intoxications --- Intoxications, Food --- Food --- Microbiology. --- Biotechnology. --- Communicable diseases --- Foodborne diseases --- Poisoning --- Microbiology. --- Science --- Foods --- Dinners and dining --- Home economics --- Table --- Cooking --- Diet --- Dietaries --- Gastronomy --- Nutrition --- Sanitary microbiology --- Bacteriology --- Food—Biotechnology. --- Community health --- Health services --- Hygiene, Public --- Hygiene, Social --- Public health services --- Public hygiene --- Social hygiene --- Health --- Human services --- Biosecurity --- Health literacy --- Medicine, Preventive --- National health services --- Sanitation --- Microbial biology --- Biology --- Microorganisms