TY - BOOK ID - 7764347 TI - Procedures to investigate foodborne illness PY - 2011 SN - 1441983953 9786613292100 1441983961 1283292106 PB - New York : International Association for Food Protection : Springer, DB - UniCat KW - Food -- Safety measures. KW - Food adulteration and inspection. KW - Food Contamination. KW - Food Microbiology. KW - Foodborne diseases -- Epidemiology. KW - Foodborne diseases -- Prevention. KW - Public Health KW - Environmental Pollution KW - Food Safety KW - Investigative Techniques KW - Poisoning KW - Analytical, Diagnostic and Therapeutic Techniques and Equipment KW - Environment and Public Health KW - Substance-Related Disorders KW - Health Care KW - Diseases KW - Epidemiologic Methods KW - Food Contamination KW - Disease Outbreaks KW - Foodborne Diseases KW - Health & Biological Sciences KW - Biomedical Engineering KW - Foodborne diseases KW - Food contamination KW - Epidemiology KW - Epidemiology. KW - Health aspects. KW - Technique. KW - Contaminated food KW - Food KW - Foods, Contaminated KW - Food-borne diseases KW - Foodborne illnesses KW - Contamination KW - Chemistry. KW - Microbiology. KW - Food Science. KW - Applied Microbiology. KW - Biotechnology. KW - Contamination (Technology) KW - Food adulteration and inspection KW - Communicable diseases KW - Public health KW - Food science. KW - Microbial biology KW - Biology KW - Microorganisms KW - Science KW - Food—Biotechnology. UR - https://www.unicat.be/uniCat?func=search&query=sysid:7764347 AB - Procedures to Investigate Foodborne Illness is designed to guide public health personnel or teams in any country that investigates reports of alleged foodborne illnesses. The manual is based on epidemiologic principles and investigative techniques that have been found effective in determining causal factors of disease incidence. The guidelines are presented in the sequence usually followed during investigations and are organized so that an investigator can easily find the information needed in any phase of an investigation. Included are descriptions of the following procedures: Plan, prepare, investigate and respond to intentional contamination of food Handle illness alerts and food-related complaints that may be related to illness Interview ill persons, those at risk, and controls Develop a case definition Collect and ship specimens and food samples Conduct hazard analysis (environmental assessments) at sites where foods responsible for outbreaks were produced, processed, or prepared Trace sources of contamination Identify factors responsible for contamination, survival of pathogenic microorganisms or toxic substances, and/or propagation of pathogens Collate and interpret collected data Report information about the outbreak This edition also contains extensively updated and more user-friendly keys to assist investigators in identifying the contributing factors that may lead to the contamination, proliferation or survival of agents of foodborne disease. . ER -