Jim McLauchlin

Hobbs' Food Poisoning and Food Hygiene (eBook, ePUB)

• Format: ePub

Produktbeschreibung

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.

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Produktdetails

• Verlag: Taylor & Francis eBooks
• Erscheinungstermin: 29. Juni 2007
• Englisch
• ISBN-13: 9781040159613
• Artikelnr.: 73301993

Autorenporträt

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