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細菌性食中毒―その予防と調理衛生
  
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細菌性食中毒―その予防と調理衛生 (単行本)

by 伊藤 元彦 (著), 日本国民食技術研究室 (編集)
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内容（「BOOK」データベースより）

本書は、食中毒全体の90%近くを占める細菌性食中毒事故の予防について、食品営業従事者の衛生知識の向上を図るため、できるだけやさしく、理解しやすく、効果的に学習できるようにと心がけて、実際に現場で役にたつ必要な知識の主なものを取り入れて、記述したものである。

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