TY  - BOOK
AU  - Mclauchlin,James
AU  - McLauchlin,Jim
AU  - Little,Christine
AU  - Hobbs,Betty C.
TI  - Hobbs' food poisoning and food hygiene
SN  - 9780340905302 (pbk.) :
AV  - TX537 
U1  - 363.192 MCL 
PY  - 2007///
CY  - London
PB  - Hodder Arnold
KW  - Food handling
KW  - Food contamination
KW  - Food poisoning
KW  - Industry
KW  - ukslc
KW  - Dietetics & nutrition
KW  - thema
KW  - Manufacturing industries
KW  - Public health & preventive medicine
N1  - 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
N2  - 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
ER  -