Report from the Nordic Workshop on Escherichia Coli 0157 PDF Download
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Author:
Publisher: Nordic Council of Ministers
ISBN: 9789289300407
Category : Escherichia coli
Languages : en
Pages : 36
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Book Description
Author:
Publisher: Nordic Council of Ministers
ISBN: 9789289300407
Category : Escherichia coli
Languages : en
Pages : 36
Get Book Here
Book Description
Author: Nordisk Ministerråd
Publisher: Nordic Council of Ministers
ISBN: 9289310111
Category : Political Science
Languages : en
Pages : 54
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Book Description
Case-control studies are important tools in modern epidemiological investigations of communicable disease outbreaks. The emerging pathogen, toxin producing Escherichia coli, has caused great awareness due to its potential to cause severe and even fatal illness. To be able to take action against the spread of toxin producing E. coil, a Nordic workshop was organized. This report summarizes the lectures given during the workshop and discussions. It also includes two examples of how a questionnaire could be designed.
Author: Ireland. Stationery Office
Publisher:
ISBN:
Category : Government publications
Languages : en
Pages : 60
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Book Description
Author: Frank Yiannas
Publisher: Springer Science & Business Media
ISBN: 0387728678
Category : Technology & Engineering
Languages : en
Pages : 96
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Book Description
Food safety awareness is at an all time high, new and emerging threats to the food supply are being recognized, and consumers are eating more and more meals prepared outside of the home. Accordingly, retail and foodservice establishments, as well as food producers at all levels of the food production chain, have a growing responsibility to ensure that proper food safety and sanitation practices are followed, thereby, safeguarding the health of their guests and customers. Achieving food safety success in this changing environment requires going beyond traditional training, testing, and inspectional approaches to managing risks. It requires a better understanding of organizational culture and the human dimensions of food safety. To improve the food safety performance of a retail or foodservice establishment, an organization with thousands of employees, or a local community, you must change the way people do things. You must change their behavior. In fact, simply put, food safety equals behavior. When viewed from these lenses, one of the most common contributing causes of food borne disease is unsafe behavior (such as improper hand washing, cross-contamination, or undercooking food). Thus, to improve food safety, we need to better integrate food science with behavioral science and use a systems-based approach to managing food safety risk. The importance of organizational culture, human behavior, and systems thinking is well documented in the occupational safety and health fields. However, significant contributions to the scientific literature on these topics are noticeably absent in the field of food safety.
Author: Segun Adelana
Publisher: CRC Press
ISBN: 0203889495
Category : Science
Languages : en
Pages : 520
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Book Description
Groundwater is Africa‘s most precious natural resource, providing reliable water supplies for many people. Further development of groundwater resources is fundamental to increasing access to safe water across the continent to meet coverage targets and reduce poverty. There is also an increasing interest in the use of groundwater for irrigated
Author: J Sofos
Publisher: Elsevier
ISBN: 1845691024
Category : Technology & Engineering
Languages : en
Pages : 809
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Book Description
The safety of fresh meat continues to be a major concern for consumers. As a result, there has been a wealth of research on identifying and controlling hazards at all stages in the supply chain. Improving the safety of fresh meat reviews this research and its implications for the meat industry.Part one discusses identifying and managing hazards on the farm. There are chapters on the prevalence and detection of pathogens, chemical and other contaminants. A number of chapters discuss ways of controlling such hazards in the farm environment. The second part of the book reviews the identification and control of hazards during and after slaughter. There are chapters both on contamination risks and how they can best be managed. The range of decontamination techniques available to meat processors as well as such areas as packaging and storage are examined.With its distinguished editor and international team of contributors, Improving the safety of fresh meat is a standard reference for the meat industry. - Learn how to identify and control hazards at all stages in the supply chain - An authoritative reference on reducing microbial and other hazards in raw and fresh red meat - Understand the necessity for effective intervention at each production process
Author: Dick van der Kooij
Publisher: IWA Publishing
ISBN: 1780400403
Category : Science
Languages : en
Pages : 484
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Book Description
Maintaining the microbial quality in distribution systems and connected installations remains a challenge for the water supply companies all over the world, despite many years of research. This book identifies the main concerns and knowledge gaps related to regrowth and stimulates cooperation in future research. Microbial Growth in Drinking Water Supplies provides an overview of the regrowth issue in different countries and the water quality problems related to regrowth. The book assesses the causes of regrowth in drinking water and the prevention of regrowth by water treatment and distribution. Editors: Dirk van der Kooij and Paul W.J.J. van der Wielen, KWR Watercycle Research Institute, The Netherlands
Author: Martin C. Easter
Publisher: CRC Press
ISBN: 0203010876
Category : Medical
Languages : en
Pages : 197
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Book Description
In recent years there has been increased interest in the possibility of rapid microbiological methods offering enhanced potential error detection capabilities. However, these methods raise a number of questions, such as how to validate new methods, will they be accepted by the pharmacopoeias, and, most importantly, how will the regulators respond?
Author: Donald Hopkins
Publisher: John Wiley & Sons
ISBN: 9780471980896
Category : Medical
Languages : en
Pages : 252
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Book Description
In 1993, an International Task Force for Disease Eradication evaluated over 80 potential candidate diseases and made recommendations. However, little has been done to develop the science of eradication systematically. This book reports the findings of a multidisciplinary workshop on the eradication of infectious diseases. It reviews the history of eradication efforts and lessons from previous campaigns and distinguishes among eradication, elimination, and control programs and extinction of an etiologic agent. It addresses a wide range of related issues, including biological and socio-political criteria for eradication, costs and benefits of eradication campaigns, opportunities for strengthening primary health care in the course of eradication efforts, and other aspects of planning and implementing eradication programs. Finally, it stresses the importance of global mechanisms for formulating and implementing such programs.
Author: Charles W. Bamforth
Publisher: Oxford University Press
ISBN: 0190200669
Category : Science
Languages : en
Pages : 864
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Book Description
Fermentation, as a chemical and biological process, is everywhere. Countless societies throughout history have used it to form a vast array of foods and drinks, many of which were integral and essential to those cultures; it could be argued that the production of beer and bread formed the basis of many agriculture-based civilizations. Today, nearly every person on the planet consumes fermented products, from beer and wine, to bread and dairy products, to certain types of meat and fish. Fermentation is a nearly ubiquitous process in today's food science, and an aspect of chemistry truly worth understanding more fully. In The Oxford Handbook of Food Fermentations, Charles W. Bamforth and Robert E. Ward have collected and edited contributions from many of the world's experts on food fermentation, each focused on a different fermentation product. The volume contains authoritative accounts on fermented beverages, distilled beverages, and a diverse set of foods, as well as chapters on relevant biotechnology. Each chapter embraces the nature of the product, its production, and its final composition. The text also touches on the raw materials and processes involved in producing packaged foodstuff, and the likely future trends in each area. In the conclusion, Bamforth and Ward present a comparison between the various products and the diverse technologies employed to produce them. Fermentation is a multifaceted process that affects a wide variety of products we consume, and The Oxford Handbook of Food Fermentations is the definitive resource that captures the science behind fermentation, as well as its diverse applications.
