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.
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