Food poisoning and food hygiene (6th edn)

BookReviews Part 5 of this book deals with the consequences of mycotoxin contamination for humans and starts with Chapter 12, which discusses prevention based on chemical control rather than avoiding fungal growth by using ecological considerations. However, the latter (and best) approach is often hindered by the difficult taxcnomy of the mycotoxin-producing organisms. Chapter 13 deals with the economic consequences of losses due to Fusarium mycotoxin contamination. The book ends with an excellent chapter on human diseases probably caused by mycotoxins. However, all known human mycotoxicoses are not mentioned, omissions include yellowed rice toxicosis caused by PeniciUium citrinum, P. citreonigrum and P. islandicum. In conclusion Mycotoxins in Grain, Compounds Other Than Aflatoxin is a valuable addition to the mycotoxin library of food technologists, toxicologists, legislators and mycologists. The book is very readable, albeit less so in chapters where the text is 'loaded' with chemical data. Together with Refs 1-6 ,~ will make a very complete

4 Sharma,R.P.andSalunkhe,D.K.,eds(1991) Mycotoxinsand Phytotoxins,CRCPress 5 Bhatnagar,D,, Lillehoj,E.andArora,D.K., eds(19921 Mycotoxins in Ecological 5ystems:Handbookof Applied Mycology Vol. 5, MarcelDekker 6 Champ,B,R,Highley,E,,Hocking,A.D. and Pitt,I.I. eds(1991)Fungiand Mycotoxins in StoredProducts,Australian Centrefor InternationalAgricultural Research 7 getina,V. (1989)Mycotoxins:Chemical, BiologicalandEnvironmentalAspects,Elsevier 8 Chelkowski,I., ed. (1989)Fusarium: Mycotoxins, Taxonomyand Pathogenicity, lens C. Frigvad Elsevier Departmentof giotechnology Centerfor FoodResearchat DTU, Technical 9 Chelkowski,). andVisconti,A., eds(1992) Altemaria- Biology, PlantDiseasesand Universityof Denmark, Metabolites, Elsevier DK-2gO0Lyngby,Denmark. 10 Smith,I.E.,ed.(1994.)A.slx~iBus,PlenumPress 11 Bennett,I.W. and Klieh,M,A.,eds(1992) Aspergillos:Biologyand Industrial References Applications, Butterworth-Heinemann 1 Eaton,D.L.andGr00pman,J.D.,eds(19931 TheToxicologyof ABatoxins,AcademicPress 12 Chelkowski,h, ed.(1991)CerealGrain: Mycotoxins, Fungiand Qualityin Drying 2 Belina,V., ed. (1993)Chromatographyof and Storage,Elsevier Mycotoxins: TechniquesandApplications, Elsevier 13 VanEgmond,H.P.,ed. (19891Mycotoxins in DairyProducts,Elsevier 3 Scudamme,K.A.,ed.(1993)Occurrence and Significanceof Mycotoxins, Central 14 Cole,R.I.andCox,R.H.(19811Handbook of ToxicFungalMetabolites,AcademicPress ScienceLaboratory,Slough,UK

mycotoxin encyclopedia, even though we still need detailed books on the taxonomy, ecology and toxicology of mycotoxin-producing fungi. Despite several good chapters on toxicology, a toxicological evaluation, not just a compilation, of fungal secondary metabolites is still greatly needed. Nonetheless, I strongly recommend that anyone seriously involved in fungal problems associated with foods and feeds or in mycotoxicology buy this book.

Food Poisoning and Food Hygiene

(6th edn) by Be~, C. Hobbsand DianeRoberts,EdwardArnold, 1993. £16.95 (xiii + 391 pages) ISBN0 340 53740 X

The sixth edition of Food Poisoning and Food Hygiene is written for those engaged in food handling. Its intent is to educate such workers on the microbial agents and vehicles associated with food poisoning as well as the factors important in promoting food hygiene. The text is thoroughly revised and updated from the fifth edition, taking into account the 'introduction of increasingly stringent legislation in both the UK and EC (European Community)'. The book is divided into two sections: Part I focuses on 'Food poisoning and foodborne infection' and Part II addresses 'Food hygiene in the prevention of food poisoning'. Within Part I, various chapters presenl a brief introduction of elementary bacteriology, the significant microbial agents concerned with food poisoning, the common vehicles of these foodborne pathogens, abbreviated case studies 236

of food-poisoning incidents, and the methods for food spoilage and the means for preservation. A brief chapter on epidemiology introduces the reader to the mechanism for identifying food-poisoning agents and the administrative systems in various countries for tracking food-poisoning outbreaks. Part II concentrates on the prevention of foodborne disease through practical approach to good food hygiene. This includes personal hygiene as well as the proper handling of food during preparation, cooking, cooling and storage by both the food manufacturer and the food retailer. Basic information on cleaning and disinfection, control of infestation, and the premises and equipment requirements for a food catering operation is provided. Chapters on legislation and brief chapters on microbiological specifications and education are

included for a well-rounded preventative approach. The text is written for the nonscientist. It is non-technical and provides sufficient basic information that the intended readership would find it informative. The book will probably be very useful for workers who handle food as well as for students who are learning the basic principles of foodborne disease and food hygiene. However, professionals in the field of foodbome disease and microbial pathogens may find the text of limited value as a reference book owing to its general presentation style. For example, while the case studies of food poisonings are interesting anecdotal stories, their lack of specific citations makes them less valuable for those who may want more information. Moreover, other topics [e.g. hazard analysis and critical contro! points (HACCP), microbiological specifications] provide only brief, limited overviews of the subjects. The majority of the food-poisoning data included in the book and its microbiological focus are restricted to the UK, with minor mention of India and Africa. This is understandable since both authors have pursued their careers in the UK. However, as most

Trendsin FoodScience& Technologyluly 1994 Wol. 51

foodborne pathogens are not restricted to any one country, the general information that is presented on the organisms, their ecology, the illness, and food spoilage and preservation is relevant. Even so, it should be noted that significant foodborne pathogens, if not of current concern in the UK, do not receive more than a cursory mention in the text. Examples include Escherichia coil O157:H7 and Salmonella enteritidis (associated with egg/poultry ovarian infection) and their associated foodbome disease outbreaks in the USA. Overall, the most valuable parts of the book are found in Part II, especially those chapters that present the practical aspects of food hygiene. if food handlers at home, in food service and in the retail trade practiced what is presented in the section on personal and food hygiene, the numbers of foodborne illnesses would be dramatically reduced. The suggested hygienic practices are universally applicable and would be appropriate for all readers.

The book in question is the proceedings of the 'International Seminar on Quality Assurance and Good Laboratory Practice', which was sponsored by the International Dairy Federation, the Commission of the European Community (EC) and the Verband der Deutschen Milchwirtschaft, and took place in Sonthofen (Bavaria) 18-20 May 1992. The book contains the text of all 38 presentations and all the posters (53 chapters) and an appropriate abstract of all of the sessions. It covers the entire field of analytical quality assurance: from the basics, like the role of statistics in analytical quality assurance, metrological and other requirementsfor analytical quality assurance, general aspects of the evaluation of results or the importance of the limit of detection an~ the limit of determination; to mor:, specialized topics, like analytical quality assurance in sensory, trace, enzymatic, gas chromatographic or high-performance liquid chromatographic analysis. Information on ring tests, collaborative and inter-laboratory studies, robust statistics and the effect of computers and computer programs on analytical quality assurance is also provided. The aim of the seminar was to make dairy laboratories in research institutes, control institutes, central testing laboratories and dairy factory labora,'ories

The chapter on legislation covers new and newly introduced legislation and directives in the UK and the European Community (EC). Manufacturers shipping into EC countries may find this information useful. Legislation for countries outside the UK and the EC is not covered. The HACCP approach to food safety, which is gaining the attention of many food manufacturers, is also briefly mentioned in the book. The approach proposed by the International Commission on Microbiological Specifications for Foods (ICMSF) is presented. While the ICMSF's proposed handling of critical control points (CCP1 and CCP2) is not universally accepted, the basic approach to food safety provides the reader with an understanding of a HACCP program. Two appendices and an index are also included in the book. Appendix A is suggested as lecture material, which is intended to be 'useful for various groups studying the safety and keeping quality of foodstuffs'. It is

also useful as a summary of the key points made in the text. Appendix B is the bibliography and list of further reading material. The additional suggested reading material is categorized under various subject headings (e.g. catering, disinfection, foodborne disease, HACCP). The listings provide current references, which can be consuited for more detailed information on these subjects. The index is quite extensive and accurate. Overall, the book meets its goal of educating those engaged in food handling on the dangers of microbial foodberne pathogens and the steps necessary to prevent foodborne disease. It contains useful information on food poisoning and food hygiene. While much of the information is presented from data gathered in the UK, the application of much of this knowledge can be universally practiced.

tloyd Meberg Qualily and RegulatoryOperations, General Mills, Inc., PO Box I 113, Minneapolis, MN 55440, USA.

Analytical Quality Assurance and Good Laboratory Practice in Dairy Laboratories editedby MichaelCarl,InternationalDairyFederation,1993.Belg.Fr. 3900.00(429pages)ISBN92 90980 t 02

aware of their responsibilities in creating a climate of confidence in international trade. From a prachcal point of view the reliability of analytical results cannot be solely achieved by the standardization and harmonization of methods. Laboratories must also meet specific requirements in their method of operation, which are laid down in European Standard FN 45001 or ISO Guideline 25. In the global concept for certification and validation of the EC Commission it is explained how trade barriers could be overcome by creating the necessary conditions to establish confidence and the necessary basis for mutual recognition. Introduction of systematic quality assurance procedures of the analytical work itself is now expected to become a requirement for confidence in laboratories and for the acceptance of results. In future, laboratory accreditation as an important instrument for the dairy industry to increase confidence in laboratory results wil only be possible on the

Trendsin FoodScience& TechnologyJuly 1994 [Vol. 51

basis of such quality assurance principles. Therefore the seminar - and the book too - addresses not only the staff of such aforementioned laboratories, but also the general management of such laboratories and dairy factories. As the book is a volume of proceedings the quality and the utility of the individual sections vary, as do the quality of the figures and the reference sections, but overall it gives a distinct and complete view on the problems of introducing and complying with analytical quality assurance procedures in dairy laboratories. However, the term GLP is never directly referred to in the book. So for those people who are only interested in good laboratory practice, there is little point them reading the book because no new information is presented. t. Pilsbacher Departmento/Chemistry andPhysics, gundesanstaltfor Milchwirtschaft, H/olfpassing 1, A-3261 5teinakirchen,Austria. 237