by
Organization, World Health.
Call Number
615.954
Publication Date
2008
Summary
The investigation and control of foodborne disease outbreaks are multi-disciplinary tasks requiring skills in the areas of clinical medicine, epidemiology, laboratory medicine, food microbiology and chemistry, food safety and food control, and risk communication and management. Many outbreaks of foodborne disease are poorly investigated, if at all, because these skills are unavailable or because a field investigator is expected to master them all single-handedly without having been trained.These guidelines have been written for public health practitioners, food and health inspectors, district and national medical officers, laboratory personnel and others who may undertake or participate in the investigation and control of foodborne disease outbreaks.While the book focuses on practical aspects of outbreak investigation and control, it also provides generic guidance that can be adapted to individual countries and local requirements. At the field level it will be valuable in initial epidemiological, environmental and laboratory investigations, in implementation of appropriate control measures, and in alerting investigators to the need to seek assistance for more complex situations. At national and regional levels, the guidelines will assist decision-makers in identifying and coordinating resources and in creating an environment appropriate for the successful management of foodborne disease outbreaks.
Format:
Electronic Resources
Relevance:
0.0816
14.
by
Hinson, Robert Ebo.
Call Number
658.8120967
Publication Date
2024
Summary
This book consists of seven chapters beginning with an overview detailing the importance of customer service matters to Africa's development and ending with a discussion of the future directions for enhanced customer service delivery in Africa.
Format:
Electronic Resources
Relevance:
0.0776
by
Wright, David.
Call Number
363.1926
Publication Date
2015
Summary
This book demonstrates some of the ways in which communication and developing technologies can improve global food and water safety by providing a historical background on outbreaks and public resistance, as well as generating interest in youth and potential professionals in the field History of muckraking in the food industry Case study on groundwater regulation Interviews with members of the beef industry and livestock market owners.
Format:
Electronic Resources
Relevance:
0.0618
by
Genç, İsmail Yüksel.
Call Number
664.94
Publication Date
2016
Format:
Electronic Resources
Relevance:
0.0583
17.
by
Mills, Christopher D.
Call Number
664.024
Publication Date
2020
Format:
Electronic Resources
Relevance:
0.0554
by
Grumezescu, Alexandru.
Call Number
664
Publication Date
2016
Format:
Electronic Resources
Relevance:
0.0554
by
Ricke, Steven C.
Call Number
641.375
Publication Date
2016
Format:
Electronic Resources
Relevance:
0.0554
by
Barros-Velazquez, Jorge.
Call Number
664.09
Publication Date
2015
Format:
Electronic Resources
Relevance:
0.0529
by
Kuddus, Mohammed.
Call Number
664.06
Publication Date
2024
Summary
The book explores the use of microbial pigments as additives, antioxidants, color intensifiers, and functional food ingredients. It discusses pigment isolation and processing technologies. The book also discusses food safety and toxicology aspects.
Format:
Electronic Resources
Relevance:
0.0506
by
Hassan, Azizul.
Call Number
331.761915492
Publication Date
2022
Format:
Electronic Resources
Relevance:
0.0487
by
Hill, Victoria.
Call Number
664
Publication Date
2014
Summary
This book examines food quality, product conformance, reliability and safety, starting with wheat and ending with its value chain transformation into bread. Shows how to apply Kaizen with classic quality improvement methods to strengthen food safety systems.
Format:
Electronic Resources
Relevance:
0.0469
by
Malik, Abdul.
Call Number
664.07
Publication Date
2014
Summary
The aim of the food processing is to ensure microbiological and chemical safety of foods, adequate nutrient content and bioavailability and acceptability to the consumer with regard to sensory properties and ease of preparation. Processing may have either beneficial or harmful effects on these properties, so each of these factors must be taken into account in the design and preparation of foods. This book offers a unique dealing with the subject and provides not only an update of state-of-the art techniques in many critical areas of food processing and quality assessment, but also the development of value added products from food waste, safety and nanotechnology in the food and agriculture industry and looks into the future by defining current obstacles and future research goals. This book is not intended to serve as an encyclopedic review of the subject. However, the various chapters incorporate both theoretical and practical aspects and may serve as baseline information for future research through which significant development is possible.
Format:
Electronic Resources
Relevance:
0.0454
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