Hepatitis A in a food worker and subsequent prophylaxis of restaurant patrons.Foodborne Disease: A Focus for Health Education World Health Organization (2000) This book provides a guide to the education of food handlers handlers persons involved in the handling of, for example, circus animals. Includes grooms, milkers, herdsmen, strappers. Used mostly in referring to persons handling animals for show or auction. and consumers as a strategy for reducing the illnesses and enormous economic losses caused by foodborne disease. Addressed to policy makers as well as food safety managers in the public and private sectors, the book responds to mounting concern over the increasing incidence of foodborne disease, including outbreaks caused by new or newly recognized pathogens. Readers will find that the book presents the facts, figures, and practical examples needed to demonstrate both the links between food and disease and the many reasons that health education is one of the best approaches to prevention. 198 pages, softcover soft·cov·er adj. Not bound between hard covers: softcover books; a softcover edition. . Member: $63.95. Nonmember: $74.50. Catalog #998. Along with information about microorganisms such as bacteria, mold, and yeast in foods, this book has a chapter covering viruses, such as hepatitis A Hepatitis A Definition Hepatitis A is an inflammation of the liver caused by a virus, the hepatitis A virus (HAV). It varies in severity, running an acute course, generally starting within two to six weeks after contact with the virus, and lasting no , and other proven and suspected foodborne biohazards. Modern Food Microbiology--Sixth Edition James M. Jay (1996) The sixth edition of this highly acclaimed text explores the fundamental elements affecting the presence, activity, and control of microorganisms in food. The book includes an overview of microorganisms in food and what allows them to grow; specific microorganisms in fresh, fermented, and processed meats, poultry, seafood, dairy products dairy products dairy npl → produits laitier dairy products dairy npl → Milchprodukte pl, Molkereiprodukte pl , fruits, vegetables, and other products; methods for finding and measuring microorganisms and their products in foods; methods for preserving foods; food safety and quality controls; foodborne diseases; and in-depth references following each chapter. New chapters cover food preservation food preservation, methods of preparing food so that it can be stored for future use. Because most foods remain edible for only a brief period of time, people since the earliest ages have experimented with methods for successful food preservation. by modified atmospheres Modified atmosphere is a common technical definition that describes the practice of modifying the composition of the internal atmosphere of a package (commonly food packages, but this technique is also used for drugs) in order to improve the shelf life. and high-pressure and pulsed-electric-field processing, as well as an introduction to foodborne pathogens foodborne pathogen Public health A pathogen–especially bacteria, for which the 'vector' is itself a food. See Airline food. . 679 pages, hardcover. Member: $59.95. Nonmember: $69.90. Catalog #578. |
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