The Microbiological Safety of Food in Healthcare Settings / Edition 1

The Microbiological Safety of Food in Healthcare Settings / Edition 1

by Barbara Lund
     
 

ISBN-10: 140512220X

ISBN-13: 9781405122207

Pub. Date: 02/15/2008

Publisher: Wiley

A multi-contributed text, giving a clear, practical account of the salient features of foodborne pathogenic microorganisms, of the particular risks that they pose to vulnerable groups of the population in hospitals, nursing and residential homes and in the community. Outlining the medical conditions that lead to susceptibility to foodborne infection, and the types

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Overview

A multi-contributed text, giving a clear, practical account of the salient features of foodborne pathogenic microorganisms, of the particular risks that they pose to vulnerable groups of the population in hospitals, nursing and residential homes and in the community. Outlining the medical conditions that lead to susceptibility to foodborne infection, and the types of immunosuppression and discussing the ways in which the production and supply of food needs to be controlled, in order to minimise the risks to these vulnerable groups from foodborne diseases. Includes practical guidelines for implementation of systems for the production of safe food.Written at a level appropriate for medically and scientifically qualified persons with responsibility for the production and supply of food reaching vulnerable groups of the population, but also accessible to policy makers and administrators without specialist training.

Product Details

ISBN-13:
9781405122207
Publisher:
Wiley
Publication date:
02/15/2008
Pages:
400
Product dimensions:
7.80(w) x 10.00(h) x 1.05(d)

Table of Contents

1. Overview.

Patrick G. Wall.

2. Properties of microorganisms that cause foodborne disease.

Barbara M. Lund.

3. The surveillance of foodborne disease and its application in healthcare settings.

John M.Cowden and Jacqui Reilly.

4. Foodborne disease outbreaks in healthcare settings.

Sarah J. O’Brien.

5. Vulnerable populations and their susceptibility to foodborne diseases.

David W.K. Acheson and Lisa F. Lubin.

6. Provision of food in healthcare settings.

Dinah Barrie.

7. Provision of water in healthcare settings.

Paul R.Hunter.

8. Practical implementation of food safety management systems in healthcare settings.

Jon-Mikel Woody and Dianne L. Benjamin

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