This may be a little different from a normal review, but I'll start at the end; whether to recommend the book? Well, I was so struck by the book's layout and design, that within 30 minutes I had added it to our list of recommended texts for our Environmental Health degree courses, and requested our libraries to purchase additional copies!

I already have a number of earlier versions of 'Hobb's', although I confess that editions 4 to 6 had escaped my notice. I therefore cannot comment on how this version compares with the previous edition. Neverthess, the layout of this version is first thing which strikes you; the use of colour for headings in the text, tables and figures, and the use of colour photos. This makes the book pleasing to browse through, and captivates your attention. Some notable pictures are those of the microbial flora of hands after handling cloths, etc.; super for getting the message across.

It is a multiauthored book, with many of the writers from the UK Health Protection Agency (HPA), and Food Standards Agency. Therefore, the information is authoritative, and advantage has been taken to frequently include data from the HPA in the figures and tables. Part 1 covers the role of microbiology in food poisoning and food-borne infections. Part 2 is concerned with food hygiene in the prevention of food poisoning. The final part is divided into chapters on the contribution of food poisoning and hygiene in specific settings.

The first section covers the core aspects, in 7 chapters, and introduces the reader to major food-borne pathogens, their sources and diversity. Infections, intoxications and prions are covered. The chapter on parameters controlling bacterial growth includes preservation as well as food spoilage. The chapter on epidemiology includes interesting, well-illustrated examples of outbreaks. The final chapter is on water-borne disease and sewage/sludge disposal. As already stated, since many of the authors are from Government agencies, the reader benefits from the inclusion of information on policy development, standards and legislation.

The second part has 12 chapters focussed on food hygiene. The opening chapter is on personal hygiene of the food handler, and the chapter's progress to food preparation, manufacture, the retail trade. Cleaning and disinfection, and pest control are dealt with in separate chapters. Whereas the majority of the book is UK-orientated, there is one chapter on food hygiene in developing countries, and another on food hygiene in the wilderness.

The third, and final part, gives the reader an interesting insight into the relevance of food poisoning and hygiene in various sector groups. The areas range from healthcare, ships, aircraft, seaports, as well as the environmental health, medical and veterinary practitioners.

Christine Little and Jim McLauchin should be congratulated on such a well constructed text on the broad subjects that are encompassed in the subject of food poisoning. Inevitably, with such a range of topics and authors, there is likely to be some overlap, as occurs with the topic of food poisoning outbreaks in chapters 6 and 32. But this is a minor issue for a book which can give so much concise information, in such a well-designed format to aid effective learning. I can well imagine professional hygiene trainers delving into this book time and time again.