This unique textbook takes a holistic approach to food poisoningand food hygiene, explaining in clear and non-technical language the causes of food poisoning with practical examples from 'real-life' outbreaks.
This unique textbook takes a holistic approach to food poisoningand food hygiene, explaining in clear and non-technical language the causes of food poisoning with practical examples from 'real-life' outbreaks.
Jim McLauchlin PhD, Health Protection Agency Centre for Infections, London, UK Christine Little PhD, LLM, Health Protection Agency Centre for Infections, London, UK
Inhaltsangabe
PART 1: THE ROLE OF MICROBIOLOGY IN FOOD POISONING AND FOODBORNE INFECTIONS 1. Introduction 2. Introduction to microbiology 3. Life and death of micro-organisms in food, spoilage and preservation 4. Microbial agents of food poisoning and foodborne infection 5. Food types, reservoirs, vehicles of infection and ways of spread 6. Epidemiology 7. Water supply, waterborne infection and sewage/sludge PART 2: FOOD HYGIENE IN THE PREVENTION OF FOOD POISONING 8. Personal hygiene of the food handler 9. Food preparation, cooking, cooling and storage 10. Food hygiene in modern food manufacturing 11. Food hygiene in the retail trade 12. Disinfection and cleaning 13. Food premises and equipment 14. Control of infestation 15. Legislation 16. Microbiological criteria 17. Education 18. Food hygiene in developing countries 19. Food hygiene in the wilderness PART 3: CONTRIBUTION TO FOOD POISONING AND FOOD HYGIENE IN SPECIFIC SETTINGS AND BY SPECIFIC PROFESSIONAL GROUPS 20. Food service sector including healthcare and educational institutions, small retailers and domestic caterers 21. Food safety on ships and aircraft 22. Food trade associations 23. The environmental health practitioner 24. Seaport and airport health 25. The medical practitioner 26. The veterinarianâEUR(TM)s contribution to food safety 27. Commercial laboratories 28. Public sector laboratories 29. Reference laboratories 30. Surveillance of food and communicable disease 31. The Food Standards Agency 32. Investigation, control and management of foodborne outbreaks
PART 1: THE ROLE OF MICROBIOLOGY IN FOOD POISONING AND FOODBORNE INFECTIONS 1. Introduction 2. Introduction to microbiology 3. Life and death of micro-organisms in food, spoilage and preservation 4. Microbial agents of food poisoning and foodborne infection 5. Food types, reservoirs, vehicles of infection and ways of spread 6. Epidemiology 7. Water supply, waterborne infection and sewage/sludge PART 2: FOOD HYGIENE IN THE PREVENTION OF FOOD POISONING 8. Personal hygiene of the food handler 9. Food preparation, cooking, cooling and storage 10. Food hygiene in modern food manufacturing 11. Food hygiene in the retail trade 12. Disinfection and cleaning 13. Food premises and equipment 14. Control of infestation 15. Legislation 16. Microbiological criteria 17. Education 18. Food hygiene in developing countries 19. Food hygiene in the wilderness PART 3: CONTRIBUTION TO FOOD POISONING AND FOOD HYGIENE IN SPECIFIC SETTINGS AND BY SPECIFIC PROFESSIONAL GROUPS 20. Food service sector including healthcare and educational institutions, small retailers and domestic caterers 21. Food safety on ships and aircraft 22. Food trade associations 23. The environmental health practitioner 24. Seaport and airport health 25. The medical practitioner 26. The veterinarianâEUR(TM)s contribution to food safety 27. Commercial laboratories 28. Public sector laboratories 29. Reference laboratories 30. Surveillance of food and communicable disease 31. The Food Standards Agency 32. Investigation, control and management of foodborne outbreaks
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