The microbiological safety of food in healthcare settings / 
edited by Barbara M. Lund, Paul R. Hunter. 
 - xi, 388 p. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>Properties of microorganisms that cause foodborne disease / Barbara M. Lund -- The surveillance of foodborne disease and its application in healthcare settings / John M. Cowden and Jacqui Reilly -- The occurrence of foodborne disease in healthcare settings / Sarah J. O'Brien -- Vulnerable groups of the population and their susceptibility to foodborne diseases / David W.K. Acheson and Lisa Lubin -- Provision of food in healthcare settings / Dinah Barrie -- Provision of water in healthcare settings / Paul R. Hunter -- Practical implementation of safety systems for provision of food in healthcare settings / Jon-Mikel Woody. 
<br/><br/><label>ISBN: </label>9781405122207 (hardback : alk. paper) 140512220X (hardback : alk. paper) 
<br/><br/><label>LCCN: </label>2007018633 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Health facilities--Food service--Safety measures.<br/>Health facilities--Food service--Quality control.<br/>Foodborne diseases--Prevention<br/>Food--Microbiology<br/>Food Microbiology<br/>Foodborne Diseases--prevention & control<br/>Health Facility Administration<br/>Safety Management--methods
<br/><br/><label>LC Class. No.: </label>RA975.5.D5  / M53 2008 
<br/><br/><label>Dewey Class. No.: </label>363.19/26 
<br/><br/><label>National Library of Medicine Call No.: </label>WC 268  / M6269 2008