Barbara Lund & Paul R. Hunter 
The Microbiological Safety of Food in Healthcare Settings 

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.

Inhaltsverzeichnis

1. Overview.

Patrick G. Wall.

2. Properties of microorganisms that cause foodborne
disease.

Barbara M. Lund.

3. The surveillance of foodborne disease and its application in
healthcare settings.

John M.Cowden and Jacqui Reilly.

4. Foodborne disease outbreaks in healthcare settings.

Sarah J. O’Brien.

5. Vulnerable populations and their susceptibility to foodborne
diseases.

David W.K. Acheson and Lisa F. Lubin.

6. Provision of food in healthcare settings.

Dinah Barrie.

7. Provision of water in healthcare settings.

Paul R.Hunter.

8. Practical implementation of food safety management systems in
healthcare settings.

Jon-Mikel Woody and Dianne L. Benjamin

Über den Autor

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