The Microbiological Safety of Food in Healthcare Settings
January 2008, Wiley-Blackwell
• Properties and importance of microorganisms that cause
• Surveillance of foodborne disease
• Occurrence of foodborne disease in healthcare settings
• Vulnerable groups of the population
• Provisions for food and water
• Implementation of safety systems
Presenting a wealth of information of great importance, this
comprehensive and well-edited book is a vital resource for
physicians, doctors and nurses responsible for the control of
infection, clinicians, physicians, public health doctors and
specialists, those responsible for catering management,
microbiologists, environmental health officers, food scientists and
food technologists. It is also designed to be accessible to policy
makers and administrators who may not have specialist training.
Libraries in all universities, research establishments and medical
schools where these subjects are studied and taught should have
copies of this essential work on their shelves.
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.
7. Provision of water in healthcare settings.
8. Practical implementation of food safety management systems in healthcare settings.
Jon-Mikel Woody and Dianne L. Benjamin
Formerly, Head of the Microbiological Food Safety and Spoilage Group, Institute of Food Research, Norwich, UK
Paul R. Hunter is Professor of Health Protection, School of
Medicine, Health Policy and Practice, University of East Anglia,
Formerly, Director of the Chester Public Health Laboratory, UK
• Provides a practical account of food-borne pathogenic micro-organisms, and of the risks that they pose
• Features practical guidelines for implementation of systems for the production of safe food
• Accessible to both medically and scientifically qualified persons, as well as policy makers and administrators without specialist training