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Hobbs' food poisoning and food hygiene.

By: Contributor(s): Material type: TextTextPublication details: London : Hodder Arnold, 2007.Edition: 7th ed. / edited by Jim McLauchlin, Christine LittleDescription: xix, 412 p. : ill. (chiefly col.) ; 25 cmISBN:
  • 9780340905302 (pbk.) :
  • 9780340905302
Other title:
  • Food poisoning and food hygiene [Other title]
Subject(s): DDC classification:
  • 363.192 MCL
LOC classification:
  • TX537
Contents:
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.
Summary: 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.
Holdings
Item type Current library Call number Copy number Status Date due Barcode
Long Loan TUS: Midlands, Main Library Athlone General Lending 363.192 MCL (Browse shelf(Opens below)) 1 Available 204036
Long Loan TUS: Midlands, Main Library Athlone General Lending 363.192 MCL (Browse shelf(Opens below)) 1 Available 204020

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.

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