This unique textbook takes a holistic approach to food poisoning and food hygiene, explaining in clear and non-technical language the causes of food poisoning with practical examples from 'real-life' outbreaks. Now in its seventh edition, the book retains its longstanding clarity, while being completely revised and updated by a new team of editors

Jim McLauchlin PhD, Health Protection Agency Centre for Infections, London, UK

Christine Little PhD, LLM, Health Protection Agency Centre for Infections, London, UK