Nutrition hygiene. Microbiological, chemical, physical risk factors. Textbook for universities

The textbook contains the most complete educational material on the scientific basis of hygiene in our country and abroad, the creation of the state system of sanitary and epidemiological supervision in Russia. Environmental risk factors are considered, the contamination of food raw materials and nutrition products of microorganisms, xenobiotics and radionuclides are considered. Hygienic characteristics of food poisoning and diseases of microbial and non-cicrobal etiology, control methods and sanitary-epidemiological requirements for food safety are presented.
Designed for students of medical and technical universities (specialists, bachelors and masters), the training program of which includes disciplines associated with hygienic food safety. The book is of practical interest for scientists, teachers and graduate students, experts, as well as a wide range of demands