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Food poisoning and other food-borne hazards

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Food Hygiene, Microbiology and HACCP

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Abstract

The term ‘food poisoning’ is commonly used to cover a wide variety of illnesses or clinical conditions affecting the gastrointestinal tract. The very large majority of such illnesses found in developed countries result from the consumption of contaminated food or drink, and because they are caused by infection with or the presence of bacteria, these organisms will receive the greatest attention here. However, it is necessary to consider, albeit more briefly, other forms of food poisoning and food-borne hazards since these may sometimes be of concern and pose serious health hazards in other parts of the world.

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  1. Department of Life Sciences, The Nottingham Trent University, Nottingham, UK

    S. J. Forsythe

  2. Department of Microbiology, The University of Leeds, Leeds, UK

    P. R. Hayes

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Forsythe, S.J., Hayes, P.R. (1998). Food poisoning and other food-borne hazards. In: Food Hygiene, Microbiology and HACCP. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2193-8_2

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