The Microbiological Safety of Food in Healthcare Settings: Lund/Microbiological

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. 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. Content: Chapter 1 Overview (pages 1–11): Patrick G. Wall Chapter 2 Properties of Microorganisms that Cause Foodborne Disease (pages 12–233): Barbara M. Lund Chapter 3 The Surveillance of Foodborne Disease and its Application in Healthcare Settings (pages 234–250): John M. Cowden and Jacqui Reilly Chapter 4 Foodborne Disease Outbreaks in Healthcare Settings (pages 251–289): Sarah J. O'Brien Chapter 5 Vulnerable Populations and their Susceptibility to Foodborne Disease (pages 290–319): David W.K. Acheson and Lisa F. Lubin Chapter 6 Provision of Food in Healthcare Settings (pages 320–336): Dinah Barrie Chapter 7 Provision of Water in Healthcare Settings (pages 337–350): Paul R. Hunter Chapter 8 Practical Implementation of Food Safety Management Systems in Healthcare Settings (pages 351–380): Jon?Mikel Woody and Dianne L. Benjamin Properties of microorganisms that cause foodborne disease / Barbara M. Lund The surveillance of foodborne disease and its application in healthcare settings / John M. Cowden and Jacqui Reilly The occurrence of foodborne disease in healthcare settings / Sarah J. O'Brien Vulnerable groups of the population and their susceptibility to foodborne diseases / David W.K. Acheson and Lisa Lubin Provision of food in healthcare settings / Dinah Barrie Provision of water in healthcare settings / Paul R. Hunter Practical implementation of safety systems for provision of food in healthcare settings / Jon-Mikel Woody.