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.

Content:
Chapter 1 Overview (pages 1–11): Patrick G. Wall
Chapter 2 Properties of Microorganisms that Cause Foodborne Disease (pages 12–233): Barbara M. Lund
Chapter 3 The Surveillance of Foodborne Disease and its Application in Healthcare Settings (pages 234–250): John M. Cowden and Jacqui Reilly
Chapter 4 Foodborne Disease Outbreaks in Healthcare Settings (pages 251–289): Sarah J. O'Brien
Chapter 5 Vulnerable Populations and their Susceptibility to Foodborne Disease (pages 290–319): David W.K. Acheson and Lisa F. Lubin
Chapter 6 Provision of Food in Healthcare Settings (pages 320–336): Dinah Barrie
Chapter 7 Provision of Water in Healthcare Settings (pages 337–350): Paul R. Hunter
Chapter 8 Practical Implementation of Food Safety Management Systems in Healthcare Settings (pages 351–380): Jon?Mikel Woody and Dianne L. Benjamin