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.
Barbara M. Lund is Visiting Scientist, Institute of Food Research, Norwich, U.K. 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, Norwich, U.K. Formerly, Director of the Chester Public Health Laboratory, UK
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