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The Microbiological Safety of Food in Healthcare Settings

The Microbiological Safety of Food in Healthcare Settings

Barbara Lund (Editor), Paul Hunter (Editor)

ISBN: 978-1-405-12220-7

Jan 2008, Wiley-Blackwell

400 pages

Out of stock

$273.95

Description

Drawing together the work of a wide range of experts, this extremely important book provides a clear, practical account of the salient features of foodborne pathogenic microorganisms and of the particular risks that they pose to vulnerable groups of the population in hospitals, nursing and residential homes, nurseries, and in the community at large. Chapters cover the following topics:

• Properties and importance of microorganisms that cause foodborne disease
• 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.

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The Microbiological Risk Assessment of Food (Paperback $119.00)

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This item: The Microbiological Safety of Food in Healthcare Settings

E. Coli: A Practical Approach to the Organism and its Control in Foods (Paperback $92.95)

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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

"This book is well set out, clear and logically constructed as well as pleasing to read… To act on the clear advice given will surely contribute to disease prevention in the future." ESCMID News<!--end-->
• Draws together the work of a wide range of experts
• 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