edited by Barbara M. Lund
Microbiological Safety of Food in Healthcare Settings 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
Contents
- Overview
- Properties of microorganisms that cause foodborne disease
- The surveillance of foodborne disease and its application in healthcare settings
- Foodborne disease outbreaks in healthcare settings
- Vulnerable populations and their susceptibility to foodborne diseases
- Provision of food in healthcare settings
- Provision of water in healthcare settings
- Practical implementation of food safety management systems in healthcare settings
Index
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