The first and second editions of Food Microbiology and Hygiene are established reference texts for the food industry, giving practical information on food microbiology, hygiene, quality assurance and factory design. This third edition has been revised and updated to include the latest developments concerning HACCP, food legislation and modern methods of microbial examination. The book is designed for microbiologists working in the food industry, quality assurance personnel and academic researchers.

This book provides essential guidance to help schools in developing countries to promote and maintain hand hygiene practices, thus reducing the prevalence of infectious diseases such as diarrhoea and respiratory infection that cause both illness and absenteeism. Discussing both the challenges that hinder hand hygiene practices and the opportunities available to promote positive behaviours, it is particularly timely since the onset of the global Covid-19 pandemic, where infection could also be passed on through the hands. Drawing on both evidence-based research and successful interventions in specific countries, the book builds to offer a best-practice manual to address this important issue. This will be ideal reading for public health and community health working in developing regions, as well as those working for NGO's.

The globalization and commercialization of the food system has unintentionally led to the introduction of new foodborne parasites in countries worldwide. Fortunately, advances in detection and control are providing the basis for a better understanding of the biology and control of parasitic infections, and this in turn will likely contribute to the reduction and hopefully elimination of parasitic foodborne outbreaks. Building on the first edition, this completely revised second edition of Foodborne Parasites covers the parasites most associated with foodborne transmission and therefore of greatest global public health relevance. The volume examines protozoa and their subgroups: the amoeba, coccidia, flagellates and ciliates. Chapters also address Trypanosoma cruzi, recently recognized as an emerging foodborne protozoan. The helminth section is expanded to cover teniasis, cysticercosis, hydatidosis, and the trematodes and nematodes including Angiostrongylus, which is present worldwide. Finally, the editors examine the burden and risk assessment determinations that have provided a scientific framework for developing policies for the control of foodborne parasites.

Presents the latest research in the control of foodborne pathogens. Emphasizes traditional and emerging techniques as well as current applications for the inactivation of microorganisms to reduce illness and enhance food safety and quality.

Infection control is fundamental to delivering effective health and social care at all levels. However, health and social care professionals' actual behaviour can sometimes seem intractable to the most rigorous training and promotion of safe practice - including even basic hygiene precautions. Many have identified this problem, but few have addressed why it occurs and how practices can lastingly be changed. This book reaches beyond a prescriptive approach to infection control behaviour, examining the psychosocial forces that affect individual and group behaviours in practice. It gives a strong theoretical framework for practitioners, supervisors and managers to reflect upon and challenge behaviour, before providing practical advice on how to create, supervise and promote genuinely consistent safe practice. This book aims to challenge fundamentally the way health and social care professionals, supervisors and managers approach infection control and hygiene - and in doing so to dramatically improve the health and safety of their patients, clients, colleagues and the public.

This is a fully revised new edition of this acclaimed practical manual.Indispensable for fieldworkers on projects or programs aiming to reduce the incidence of water-and-sanitation-related diseases, this book will also be useful for other relief and development workers, particularly those working in the fields of community development, health, and engineering.The authors describe a wide range of approaches to hygiene promotion that can be used in different settings. Central to these approaches is a commitment to working in collaboration with people and encouraging them to take more control over the factors that influence their lives. The authors stress the need for a form of hygiene promotion that fosters capacity-building rather than the provision of information alone.The opening chapter of the manual introduces the reader to the context of emergency relief and development projects and provides insights into current hygiene promotion theory. The main body of the text then goes on to consider the four phases of the project cycle--assessment, planning, implementation, and monitoring and evaluation--each of which is assigned a chapter for discussion. These chapters draw together the experience of hygiene promotion fieldworkers in many emergency and rehabilitation, water, sanitation, and hygiene program undertaken by CARE and other agencies. The annex comprises other useful material including a series of concise "how-to" guides, pictures for use or adaptation in the field, information about hygiene-related diseases and how to prevent them, and an annotated bibliography.

The first comprehensive, authoritative review of one of the most fundamental and important issues in infection control and patient safety, hand hygiene. Developed and presented by the world's leading scholar-clinicians, Hand Hygiene is an essential resource for all medical professionals. * Developed and presented by the world leaders in this fundamental topic * Fully integrates World Health Organization (WHO) guidelines and policies * Offers a global perspective in tackling hand hygiene issues in developed and developing countries * Coverage of basic and highly complex clinical applications of hand hygiene practices * Includes novel and unusual aspects and issues in hand hygiene such as religious and cultural aspects and patient participation * Offers guidance at the individual, institutional, and organizational levels for national and worldwide hygiene promotion campaigns

This book describes the issues of human health and healthcare from the point of view of hygiene monitoring and maintenance. Also, the perspectives on the effects of microbial cell structures, metabolism, communities and interactions on health and hygiene are included. Besides microbiological screening of patients, surfaces, air space etc. this book introduces some key bacteriological, virological and fungal risks in the clinical setting. It describes routes of contamination inside hospitals, and into our body. The means for prevention of the spreading of unwanted microbes are presented as well. Protection mechanisms of the bodily system and the balances of the human microbiome are discussed with respect to intrusions via the respiratory or digestive systems or damaged skin. The risks during operations or invasive treatments are highlighted, together with means for avoiding them. Examples of biofilm formation on the devices or on the body surfaces, latent infections, contagion mechanisms, as well as prevalent risks such as mycobacterial infections, antibiotic resistant strains, intracellular pathogens, nosocomial viruses, lowered host defences, Clostridium difficile, salmonellas, legionellas are included in the chapters of this book. Important developments such as personalized medicine, point-of-care diagnostics, arthroscopy, improved drug delivery, pre- and probiotic treatments, monitoring of the normal flora and its beneficial effects are also discussed.

Food safety is a global issue. It is a concern for scientists, policy-makers and consumers. Food poisoning outbreaks are becoming more common, partly because of the increasing internationalization of food production The majority of food safety issues centres on toxins produced naturally or through anthropogenic activties, such as use of pesticides, chemicals, additives and pharmaceutical products. This book covers recent developments in the chemistry, biochemistry and physiological effects of toxicants that might have an impact on human health and welfare. It also disucsses risk management, legislation and regulatory issues.

Effective public health strategies depend on surveillance, preventative measures, outbreak investigation and the institution of control measures including appropriate treatment. This handbook, written specifically for community nurses, describes the communicable diseases likely to be encountered by the community nurse and offers practical guidance on their assessment and treatment. The book looks at staff hygiene and a clean environment and examines the causes and management of blood-borne illnesses together with recommendations for the treatment of head lice, scabies and threadworms. The latter part of the book discusses the prevention of influenza and the rising incidence of tuberculosis and the care of patients with these conditions and considers other common infections such as MRSA, impetigo, shingles and meningitis.

SOAP SAVES LIVES. But did you know that excessive use of soap and skin-care products is harming our health and the environment? Apart from in hand-washing there is no need to use soap on our bodies at all? Doctor and preventative medicine expert James Hamblin gave up showering five years ago and only ever uses soap on his hands. In Clean, he takes us on an irreverent and entertaining journey through our complex relationship with our bodies and cleanliness. Drawing on the latest science, he introduces a new way to think about cleanliness - one that is cheaper, simpler and better for our skin, our immunity and the world in which we live. * With a new afterword by the author * 'Fun, interesting and credible' New York Times 'Persuasive... Clean made me chuckle and then left me thoughtful' Daily Telegraph

Introducing the new science of skin and a more natural approach to being clean: Our skin plays an essential role in our health. But our understanding of what skin is and how it works is changing. Much of what we think of as cleanliness and skincare might actually be harming it. In Clean specialist in preventive medicine Dr James Hamblin draws on the latest science to offer an exciting new perspective: on our bodies, our health and our relationship with the natural world.

We treat our skin as a surface to be kept clean and clear, requiring daily application of soap, moisturisers and many other products. But while hygiene - and hand-washing especially - is essential to prevent the spread of disease, this attitude to skincare might actually be damaging our health.

In fact, our skin is a complex and diverse ecosystem, playing host to trillions of bacteria that are integral to our immune system. By removing them with soap, we potentially compromise the protection they afford. Not only is our overuse of soap and skincare products harming the environment, it is likely to be exacerbating or even causing many of the skin conditions we seek to remedy or avoid, and increasing our vulnerability to allergies.

In Clean, specialist in preventive medicine James Hamblin shows that this is a relatively recent development, and a healthier, simpler way is available. An irreverent and entertaining journey through our complex relationship with our bodies and cleanliness arrives at a new and scientific conception of skincare that is now taking hold: the cultivation of a healthy biome and a natural approach to being clean.

The human burden of infection caused by food-borne protozoan parasites is enormous; billions of people are infected world-wide and the DALY (disability-adjusted life year) toll due to these infections is correspondingly huge. Whilst some infections may result in mild, relatively insignificant clinical disease, others may be seriously debilitating or even fatal. This book provides detailed insights into those protozoa who are currently most relevant regarding food-borne transmission. This book is intended to be of use and interest for a range of professionals, from researchers to regulators, from diagnosticians to parasitologists to food technologists; it should be read by those who work in academia, within the various branches of the food industry and food research associations, in government regulatory agencies, and in environmental health departments.