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Full Product Details

Author:   Jim McLauchlin ,  Christine Little ,  Betty C. Hobbs ,  Dr. James Mclauchlin
Publisher:   Taylor & Francis Ltd
Imprint:   Hodder Arnold
Edition:   7th edition
Dimensions:   Width: 18.90cm , Height: 1.40cm , Length: 24.60cm
Weight:   0.922kg
ISBN:  

9780340905302

ISBN 10:   0340905301
Pages:   360
Publication Date:   29 June 2007
Audience:   Adult education ,  Further / Higher Education
Format:   Paperback
Publisher's Status:   Active
Availability:   In Print  
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Table of Contents

PART 1: THE ROLE OF MICROBIOLOGY IN FOOD POISONING AND FOODBORNE INFECTIONS 1. Introduction 2. Introduction to microbiology 3. Life and death of micro-organisms in food, spoilage and preservation 4. Microbial agents of food poisoning and foodborne infection 5. Food types, reservoirs, vehicles of infection and ways of spread 6. Epidemiology 7. Water supply, waterborne infection and sewage/sludge PART 2: FOOD HYGIENE IN THE PREVENTION OF FOOD POISONING 8. Personal hygiene of the food handler 9. Food preparation, cooking, cooling and storage 10. Food hygiene in modern food manufacturing 11. Food hygiene in the retail trade 12. Disinfection and cleaning 13. Food premises and equipment 14. Control of infestation 15. Legislation 16. Microbiological criteria 17. Education 18. Food hygiene in developing countries 19. Food hygiene in the wilderness PART 3: CONTRIBUTION TO FOOD POISONING AND FOOD HYGIENE IN SPECIFIC SETTINGS AND BY SPECIFIC PROFESSIONAL GROUPS 20. Food service sector including healthcare and educational institutions, small retailers and domestic caterers 21. Food safety on ships and aircraft 22. Food trade associations 23. The environmental health practitioner 24. Seaport and airport health 25. The medical practitioner 26. The veterinarian’s contribution to food safety 27. Commercial laboratories 28. Public sector laboratories 29. Reference laboratories 30. Surveillance of food and communicable disease 31. The Food Standards Agency 32. Investigation, control and management of foodborne outbreaks

Reviews

This book explains the causes of food poisoning in clear and non-technical language, illustrated with examples from actual outbreaks. -- Food Science and Technology Abstracts This new edition continues to use a straightforward and easy to understand language and its 18 respected contributors are to be congratulated ... The layout of the text and the presentation of diagrams and illustrations make a positive use of colour and style. -- International Food Hygiene (It) remains an essential course text for students and lecturers dealing with food science, environmental health and the food service industry. It is however much more than that. The clarity and user-friendly text is a feature of the book which makes it a valuable contribution to the promotion of understanding of food safety challenges from a holistic point of view amongst a broad range of readers outside the academic world in both the developed as well as the developing part of the worl. You will not be disappointed by ordering the book. -- Niels Skovgaard, International Journal of Food Microbiology It is good news for all those with an interest in food hygiene and the prevention of food poisoning that a new edition of this widely used work has been published. The last revision came out in 1993 and much has changed since that time ... This updated edition deserves a place on the shelves of all those with an interest in food poisoning and its prevention. -- N. Kingcott, Journal of Public Health, July 2008 I was so struck by the book's layout and design, that within 30 minutes I had added it to our list of recommended texts for our Environmental Health degree courses, and requested our libraries to purchase additional copies! -- Stephen Forsythe, Society for General Microbiology Quarterly

This book explains the causes of food poisoning in clear and non-technical language, illustrated with examples from actual outbreaks. Food Science and Technology Abstracts This new edition continues to use a straightforward and easy to understand language and its 18 respected contributors are to be congratulated ... The layout of the text and the presentation of diagrams and illustrations make a positive use of colour and style. International Food Hygiene (It) remains an essential course text for students and lecturers dealing with food science, environmental health and the food service industry. It is however much more than that. The clarity and user-friendly text is a feature of the book which makes it a valuable contribution to the promotion of understanding of food safety challenges from a holistic point of view amongst a broad range of readers outside the academic world in both the developed as well as the developing part of the worl. You will not be disappointed by ordering the book. Niels Skovgaard, International Journal of Food Microbiology It is good news for all those with an interest in food hygiene and the prevention of food poisoning that a new edition of this widely used work has been published. The last revision came out in 1993 and much has changed since that time ... This updated edition deserves a place on the shelves of all those with an interest in food poisoning and its prevention. N. Kingcott, Journal of Public Health, July 2008 I was so struck by the book's layout and design, that within 30 minutes I had added it to our list of recommended texts for our Environmental Health degree courses, and requested our libraries to purchase additional copies! Stephen Forsythe, Society for General Microbiology Quarterly

Author Information

Jim McLauchlin PhD, Health Protection Agency Centre for Infections, London, UK Christine Little PhD, LLM, Health Protection Agency Centre for Infections, London, UK

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