Recognition and Management of Pesticide Poisonings 5th Ed

Recognition and Management of Pesticide Poisonings  5th Ed
Author: J. Routt Reigart
Publsiher: DIANE Publishing
Total Pages: 238
Release: 2009-06
Genre: Technology & Engineering
ISBN: 9781437914528

Download Recognition and Management of Pesticide Poisonings 5th Ed Book in PDF, Epub and Kindle

This 5th ed. is an update and expansion of the 1989 4th ed. This EPA manual provides health professionals with information on the health hazards of pesticides currently in use, and current consensus recommendations for management of poisonings and injuries caused by them. As with previous updates, this new ed. incorporates new pesticide products that are not necessarily widely known among health professionals. Contents: (1) General Information: Introduction; General Principles in the Management of Acute Pesticide Poisonings; Environmental and Occupational History; (2) Insecticides; (3) Herbicides; (4) Other Pesticides; (5) Index of Signs and Symptoms; Index of Pesticide Products. Charts and tables.

Pesticide Poisonings Handbook

Pesticide Poisonings Handbook
Author: Donald P. Morgan
Publsiher: Unknown
Total Pages: 230
Release: 1989
Genre: Medical
ISBN: CORNELL:31924058950613

Download Pesticide Poisonings Handbook Book in PDF, Epub and Kindle

Recognition and Management of Pesticide Poisonings

Recognition and Management of Pesticide Poisonings
Author: John Routt Reigart,James R. Roberts
Publsiher: Unknown
Total Pages: 0
Release: 2013
Genre: Accidental poisoning
ISBN: OCLC:1096328837

Download Recognition and Management of Pesticide Poisonings Book in PDF, Epub and Kindle

Recognition and Management of Pesticide Poisonings

Recognition and Management of Pesticide Poisonings
Author: Donald P. Morgan
Publsiher: DIANE Publishing
Total Pages: 221
Release: 1996-07
Genre: Electronic Book
ISBN: 9780788131769

Download Recognition and Management of Pesticide Poisonings Book in PDF, Epub and Kindle

Designed as guidance for emergency management, this manual deals almost entirely with short-term (acute) harmful effects of pesticides. Included is information on the health hazards of pesticides currently in use, along with current consensus recommendations for management of poisonings and injuries caused by them. Formatted for quick reference by through indexing, the book addresses poisoning by insecticides, pesticides, herbicides, fungicides, rodenticides, fumigants, and other solvents, acaricides, repellents, and adjuvants. Indexed by symptoms and signs and by chemical and product names. Illustrated.

Recognition and Management of Pesticide Poisonings

Recognition and Management of Pesticide Poisonings
Author: James R. Roberts,J. Routt Reigart
Publsiher: Unknown
Total Pages: 0
Release: 2013
Genre: Accidental poisoning
ISBN: OCLC:854568021

Download Recognition and Management of Pesticide Poisonings Book in PDF, Epub and Kindle

Recognition and Management of Pesticide Poisonings

Recognition and Management of Pesticide Poisonings
Author: Donald P. Morgan,United States. Environmental Protection Agency
Publsiher: Unknown
Total Pages: 0
Release: 1989
Genre: Accidental poisoning
ISBN: OCLC:1050570919

Download Recognition and Management of Pesticide Poisonings Book in PDF, Epub and Kindle

Recognition and Management of Pesticide Poisonings

Recognition and Management of Pesticide Poisonings
Author: Gordon Press Publishers
Publsiher: Unknown
Total Pages: 135
Release: 1994-11
Genre: Electronic Book
ISBN: 0849064422

Download Recognition and Management of Pesticide Poisonings Book in PDF, Epub and Kindle

Handbook of Food Preservation

Handbook of Food Preservation
Author: Mohammad Shafiur Rahman
Publsiher: CRC Press
Total Pages: 1526
Release: 2020-06-10
Genre: Technology & Engineering
ISBN: 9780429531354

Download Handbook of Food Preservation Book in PDF, Epub and Kindle

The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. Since 1999 when the first edition of this book was published, it has facilitated readers’ understanding of the methods, technology, and science involved in the manipulation of conventional and newer sophisticated food preservation methods. The Third Edition of the Handbook of Food Preservation provides a basic background in postharvest technology for foods of plant and animal origin, presenting preservation technology of minimally processed foods and hurdle technology or combined methods of preservation. Each chapter compiles the mode of food preservation, basic terminologies, and sequential steps of treatments, including types of equipment required. In addition, chapters present how preservation method affects the products, reaction kinetics and selected prediction models related to food stability, what conditions need be applied for best quality and safety, and applications of these preservation methods in different food products. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques for wide varieties of food products. Features: Includes extensive overview on the postharvest handling and treatments for foods of plants and animal origin Describes comprehensive preservation methods using chemicals and microbes, such as fermentation, antimicrobials, antioxidants, pH-lowering, and nitrite Explains comprehensive preservation by controlling of water, structure and atmosphere, such as water activity, glass transition, state diagram, drying, smoking, edible coating, encapsulation and controlled release Describes preservation methods using conventional heat and other forms of energy, such as microwave, ultrasound, ohmic heating, light, irradiation, pulsed electric field, high pressure, and magnetic field Revised, updated, and expanded with 18 new chapters, the Handbook of Food Preservation, Third Edition, remains the definitive resource on food preservation and is useful for practicing industrial and academic food scientists, technologists, and engineers.