The Microbiological Safety of Food in Healthcare SettingsISBN: 978-1-4051-2220-7
Hardcover
400 pages
January 2008, Wiley-Blackwell
|
• 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.