The Microbiological Safety of Food in Healthcare Settings

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.

Drawing together the work of a wide range of experts, thisextremely important book provides a clear, practical account of thesalient features of foodborne pathogenic microorganisms and of theparticular risks that they pose to vulnerable groups of thepopulation in hospitals, nursing and residential homes, nurseriesand in the community at large. Chapters cover the following topics:* Properties and importance of microorganisms that causefoodborne disease* Surveillance of foodborne disease* Occurrence of foodborne disease in healthcaresettings* Vulnerable groups of the population* Provisions for food and water* Implementation of safety systemsPresenting a wealth of information of great importance, thiscomprehensive and well-edited book is a vital resource forphysicians, doctors and nurses responsible for the control ofinfection, clinicians, physicians, public health doctors andspecialists, those responsible for catering managementmicrobiologists, environmental health officers, food scientists andfood technologists. It is also designed to be accessible to policymakers and administrators who may not have specialist training.Libraries in all universities, research establishments and medicalschools where these subjects are studied and taught should havecopies of this essential work on their shelves.

1. Overview.Patrick G. Wall.2. Properties of microorganisms that cause foodbornedisease.Barbara M. Lund.3. The surveillance of foodborne disease and its application inhealthcare 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 foodbornediseases.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 inhealthcare settings.Jon-Mikel Woody and Dianne L. Benjamin