Authors, employees of the Institute of Tropics and Subtropics,
Czech University of Agriculture Prague, created very much needed publication,
namely information and study material, which comprehensively holds of risks
and prevention of food-borne diseases. Material contains several basic sections.
Human nutrition, where basic systems of human body are described in connection
with physiological and non-physiological nutrition problems and their prevention
included.
Second large chapter deals with bacterial, parasitic, viral, mould and yeast
diseases severe damage caused by toxins of non-bacterial origin and prion problems
included.
Important chapter presents strategy of food-borne diseases outbreaks with principles
of Good Manufacture Practice, HACCP systems and ISO norms included. This chapter
suitable completes the logic structure of the whole textbook.
Special part includes procedures of foods preservations, and information concerning
additives and antioxidants. Extend of up to date literature used, and especially
webs addresses used for further studies is on high level.
The textbook having been written for undergraduate and fresh postgraduate students
has all prerequisite features of outstanding teaching material, as the problem
of food safety is leading one in Europe.
English text enables to use it by foreign students not only, but for orientation
of Czech students in English professional area in the scope of microbiology
and food science.
V. Polanecký