Hobbs' food poisoning and food hygiene.
Mclauchlin, James.
Hobbs' food poisoning and food hygiene. Food poisoning and food hygiene - 7th ed. / edited by Jim McLauchlin, Christine Little. - London : Hodder Arnold, 2007. - xix, 412 p. : ill. (chiefly col.) ; 25 cm.
Previous ed.: published as Food poisoning and food hygiene by Betty C. Hobbs and Diane Roberts. London: Edward Arnold, 1993.
Includes bibliographical references and index.
Part 1: the role of microbiology in food poisoning and foodborne infections. Introduction -- Introduction to microbiology -- Life and death of micro-organisms in food, spoilage and preservation -- Microbial agents of food poisoning and foodborne infection -- Food types, resevoirs, vehicles of infection and ways of spread -- Epidemiology -- Water supply, waterborne infection and sewage/sludge disposal. Part 2: Food hygiene in the prevention of food poisoning. Personal hygiene of the food handler -- Food preparation, cooking, cooling and storage -- Food hygiene in modern food manufacturing -- Food hygiene in the retail trade -- Disinfection and cleaning -- Food premises and equipment -- Control of infection -- Legislation -- Microbiological criteria -- Education -- Food hygiene in developing countries -- Food hygiene in the wilderness. Part 3: Contributions to food poisoning and food hygiene in specific settings and by specific professional groups. Food service sector including healthcare and educational institutions, small retailers and domestic caterers -- Food trade associations -- The environmental health practitioner -- Seaport and airport health -- The medical practitioner -- The veterinarian\'s contribution to food safety -- Commercial laboratories -- Public sector laboratories -- Reference laboratories -- Surveillance of food and communicable disease -- The food standards Agency --Investigation, control and management of foodborne outbreaks.
Taking a holistic approach to food poisoning and food hygiene, this text provides a practical and general introduction to the relevant micro-organisms that affect food in relation to food safety and food-borne illness with emphasis on the hygiene necessary for the production of safe food.
9780340905302 (pbk.) : £19.99 9780340905302
Food handling.
Food contamination.
Food poisoning.
Industry.
Dietetics & nutrition
Manufacturing industries
Public health & preventive medicine
TX537
363.192 MCL
Hobbs' food poisoning and food hygiene. Food poisoning and food hygiene - 7th ed. / edited by Jim McLauchlin, Christine Little. - London : Hodder Arnold, 2007. - xix, 412 p. : ill. (chiefly col.) ; 25 cm.
Previous ed.: published as Food poisoning and food hygiene by Betty C. Hobbs and Diane Roberts. London: Edward Arnold, 1993.
Includes bibliographical references and index.
Part 1: the role of microbiology in food poisoning and foodborne infections. Introduction -- Introduction to microbiology -- Life and death of micro-organisms in food, spoilage and preservation -- Microbial agents of food poisoning and foodborne infection -- Food types, resevoirs, vehicles of infection and ways of spread -- Epidemiology -- Water supply, waterborne infection and sewage/sludge disposal. Part 2: Food hygiene in the prevention of food poisoning. Personal hygiene of the food handler -- Food preparation, cooking, cooling and storage -- Food hygiene in modern food manufacturing -- Food hygiene in the retail trade -- Disinfection and cleaning -- Food premises and equipment -- Control of infection -- Legislation -- Microbiological criteria -- Education -- Food hygiene in developing countries -- Food hygiene in the wilderness. Part 3: Contributions to food poisoning and food hygiene in specific settings and by specific professional groups. Food service sector including healthcare and educational institutions, small retailers and domestic caterers -- Food trade associations -- The environmental health practitioner -- Seaport and airport health -- The medical practitioner -- The veterinarian\'s contribution to food safety -- Commercial laboratories -- Public sector laboratories -- Reference laboratories -- Surveillance of food and communicable disease -- The food standards Agency --Investigation, control and management of foodborne outbreaks.
Taking a holistic approach to food poisoning and food hygiene, this text provides a practical and general introduction to the relevant micro-organisms that affect food in relation to food safety and food-borne illness with emphasis on the hygiene necessary for the production of safe food.
9780340905302 (pbk.) : £19.99 9780340905302
Food handling.
Food contamination.
Food poisoning.
Industry.
Dietetics & nutrition
Manufacturing industries
Public health & preventive medicine
TX537
363.192 MCL