This edited book provides an insight into the new approaches, challenges and opportunities that characterise open source intelligence (OSINT) at the beginning of the twenty-first century. It does so by considering the impacts of OSINT on three important contemporary security issues: nuclear proliferation, humanitarian crises and terrorism.

Offering a new perspective on the widely discussed debate on how the international community would respond to a nuclear-armed Iran, this critical research challenges the prevailing wisdom that a nuclear Iran would provoke a nuclear proliferation cascade in the Middle East.Hobbs and Moran assess the proliferation calculus of four key countries, Saudi Arabia, Egypt, Turkey and Syria, as well exploring the possibility that Iran would transfer nuclear materials to terrorists groups. The authors conclude that a nuclear domino effect would be highly unlikely, even in the face of an Iranian bomb, thus undermining one of the major arguments used in support of pre-emptive military action against Iran's nuclear facilities.A range of policy measures are outlined, that could be enacted by the international community to further reduce the risk of a regional proliferation cascade, making this text a must-read for policy makers, security and international relations scholars and all those with an interest in the Middle East.

This unique textbook takes a holistic approach to food poisoning and food hygiene, explaining in clear and non-technical language the causes of food poisoning with practical examples from 'real-life' outbreaks. Now in its seventh edition, the book retains its longstanding clarity, while being completely revised and updated by a new team of editors and contributing authors. Hobbs' Food Poisoning and Food Hygiene gives the reader a practical and general introduction to the relevant micro-organisms that affect food in relation to food safety and foodborne illness. Emphasis is given to the main aspects of hygiene necessary for the production, preparation, sale and service of safe food. Information about the behaviour of microbiological agents in various foods, their ability to produce toxins and the means by which harmful organisms reach food is applied to manufacture and retail procedures, and to equipment and kitchen design. For the first time the book includes coverage of waterborne infections and sewage and, through judicious selection of case examples, indicates the global nature of food and water hygiene today. The contribution of different professional groups to the control of food- and waterborne organisms is also recognized. This book remains an essential course text for students and lecturers dealing with food science, public health, microbiology, environmental health and the food service industry. It also serves as an invaluable handbook for professionals within the food industry, investigators, researchers in higher education and those in the retail trade.

This unique textbook takes a holistic approach to food poisoning and food hygiene, explaining in clear and non-technical language the causes of food poisoning with practical examples from 'real-life' outbreaks. Now in its seventh edition, the book retains its longstanding clarity, while being completely revised and updated by a new team of editors and contributing authors.

Hobbs' Food Poisoning and Food Hygiene gives the reader a practical and general introduction to the relevant micro-organisms that affect food in relation to food safety and foodborne illness. Emphasis is given to the main aspects of hygiene necessary for the production, preparation, sale and service of safe food. Information about the behaviour of microbiological agents in various foods, their ability to produce toxins and the means by which harmful organisms reach food is applied to manufacture and retail procedures, and to equipment and kitchen design. For the first time the book includes coverage of waterborne infections and sewage and, through judicious selection of case examples, indicates the global nature of food and water hygiene today. The contribution of different professional groups to the control of food- and waterborne organisms is also recognized.

This book remains an essential course text for students and lecturers dealing with food science, public health, microbiology, environmental health and the food service industry. It also serves as an invaluable handbook for professionals within the food industry, investigators, researchers in higher education and those in the retail trade.

Table of Contents

PART 1: THE ROLE OF MICROBIOLOGY IN FOOD POISONING AND FOODBORNE INFECTIONS

1. Introduction

2. Introduction to microbiology

3. Life and death of micro-organisms in food, spoilage and preservation

4. Microbial agents of food poisoning and foodborne infection

5. Food types, reservoirs, vehicles of infection and ways of spread

6. Epidemiology

7. Water supply, waterborne infection and sewage/sludge

PART 2: FOOD HYGIENE IN THE PREVENTION OF FOOD POISONING

8. Personal hygiene of the food handler

9. Food preparation, cooking, cooling and storage

10. Food hygiene in modern food manufacturing

11. Food hygiene in the retail trade

12. Disinfection and cleaning

13. Food premises and equipment

14. Control of infestation

15. Legislation

16. Microbiological criteria

17. Education

18. Food hygiene in developing countries

19. Food hygiene in the wilderness

PART 3: CONTRIBUTION TO FOOD POISONING AND FOOD HYGIENE IN SPECIFIC SETTINGS AND BY SPECIFIC PROFESSIONAL GROUPS

20. Food service sector including healthcare and educational institutions, small retailers and domestic caterers

21. Food safety on ships and aircraft

22. Food trade associations

23. The environmental health practitioner

24. Seaport and airport health

25. The medical practitioner

26. The veterinarian’s contribution to food safety

27. Commercial laboratories

28. Public sector laboratories

29. Reference laboratories

30. Surveillance of food and communicable disease

31. The Food Standards Agency

32. Investigation, control and management of foodborne outbreaks

This edited book provides an insight into the new approaches, challenges and opportunities that characterise open source intelligence (OSINT) at the beginning of the twenty-first century. It does so by considering the impacts of OSINT on three important contemporary security issues: nuclear proliferation, humanitarian crises and terrorism.

If you saw a missional church, what would it look like? What patterns of behavior and practice would you find there?

Building on the ground laid by the book "Missional Church: A Vision for the Sending of the Church in North America" (Darrell Guder et al. 1998), "Treasure in Clay Jars" centers on case studies of nine missional congregations from across North America that are diverse in their denominational affiliations, worship styles, political stances, and socioeconomic backgrounds. The book explores eight concrete bpatternsb common to these churches. Although the patterns may be different in each setting, they can be recognized in any congregation seeking to participate in Godbs mission in the world.

The team that authored this book believes that bmissionalb says something not so much about the activities of the church as its character: bThe church does not exist for itself, but for participation in Godbs mission of reconciliation. . . . Mission is the character of the church in whatever context it exists.b The congregations studied here are bclay jars, b but each carries in its witness a remarkable treasure that points to Godbs power and purposes.

Authors: Lois Y. Barrett
Darrell L. Guder
Walter C. Hobbs
George R. Hunsberger
Linford L. Stutzman
Jeff Van Kooten
Dale A. Ziemer

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