 The Microbiological Safety of Food in Healthcare Settings
ISBN: 978-1-4051-2220-7
Hardcover
400 pages
January 2008, Wiley-Blackwell
US $239.95
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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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