Author(s): Lasky, T.

Publisher address: 198 Madison Ave., New York, NY 10016, USA; Open University Press Inc. www.oup.com. Price GBP 29.99

Publication Year: 2007

Refs: many ref.

Language(s): English

ISBN: 9780195172638

This book provides an overview of the role of epidemiology in the prevention and control of foodborne illness and maintaining food safety. It is aimed at epidemiologists, public health workers and food safety regulators. The book contains 13 chapters under the following headings: Introduction and background (pp. 3–17, 20 ref.); Infectious agents (pp. 18–39, 47 ref.); Surveillance and description (pp. 40–63, 41 ref.); Vehicles, sources, risk factors and causes (pp. 64–75, 7 ref.); Food as exposure – measuring dietary intake and consumption patterns (pp. 76–95, 29 ref.); Managing a food-borne outbreak (pp. 96–121, 14 ref.); Epidemiologic study designs (pp. 122–138, 32 ref.); Data quality (pp. 139–159, 15 ref.); Risk assessment (pp. 160–176, 19 ref.); Food production and processing (pp. 177–196, 8 ref.); Food handling and preparation (pp. 197–215, 9 ref.); The economic context (pp. 216–229, 21 ref.); and The regulatory environment (pp. 230–244, 15 ref.). A 10-pp. subject index is also included.

Section: Hygiene and toxicology

Keywords: BOOKS; DISEASES; EPIDEMIOLOGY; FOOD SAFETY; FOODBORNE DISEASES; PUBLIC HEALTH

Pages: xviii + 254pp.

Book

Accession number: 2009-04-Cb0609

Date added: 19-Jan-2009

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