The Microbiological Safety of Food in Healthcare Settings (PDF)
(Sprache: Englisch)
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...
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...
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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.
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.
Autoren-Porträt
Barbara M. Lund is Visiting Scientist, Institute of Food Research,Norwich, U.K.
Formerly, Head of the Microbiological Food Safety and Spoilage
Group, Institute of Food Research, Norwich, UK
Paul R. Hunter is Professor of Health Protection, School of
Medicine, Health Policy and Practice, University of East Anglia,
Norwich, U.K.
Formerly, Director of the Chester Public Health Laboratory, UK
Bibliographische Angaben
- 2008, 1. Auflage, 400 Seiten, Englisch
- Herausgegeben: Barbara Lund, Paul R. Hunter
- Verlag: John Wiley & Sons
- ISBN-10: 0470698020
- ISBN-13: 9780470698020
- Erscheinungsdatum: 30.04.2008
Abhängig von Bildschirmgrösse und eingestellter Schriftgrösse kann die Seitenzahl auf Ihrem Lesegerät variieren.
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- Dateiformat: PDF
- Grösse: 1.97 MB
- Mit Kopierschutz
Sprache:
Englisch
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