Table Of ContentHOBBS’
Food Poisoning and
Food Hygiene
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HOBBS’
Food Poisoning
and Food Hygiene
7th edition
Edited by
Jim McLauchlin
Christine Little
Health Protection Agency Centre for Infections, London, UK
First published in Great Britain in 1953 by Arnold
Sixth edition 1993
This seventh edition published in 2007 by
Hodder Arnold, an imprint of Hodder Education, part of Hachette Livre UK
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© 2007 Edward Arnold (Publishers) Ltd (Chapters 1–10 and 12–32)
© 2007 Alec Kyriakides (Chapter 11)
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Contents
Dr Betty Hobbs, an appreciation xi
Contributors xiii
Preface xv
Acknowledgements xvii
Abbreviations used in this book xviii
PART 1: The role of microbiology in food poisoning and foodborne infections
1. Introduction 5
History of microbiology and food hygiene 5
The science of microbiology 8
Foodborne diseases 8
Microbiological examination of foods and in-process control 13
Importance of foodborne disease and arrangement of subsequent chapters 14
Summary 15
Further reading 16
2. Introduction to microbiology 17
Microbes and microbiology 17
Bacteria 21
Parasites, algae and fungi 26
Detection and identification of microbes 29
Summary 38
Sources of information and further reading 40
3. Life and death of micro-organisms in food, spoilage and preservation 41
Growth, survival and death of micro-organisms in food 41
Spoilage 42
Using heat to kill and injure micro-organisms in food 43
Control of microbial growth 45
Factors used to control microbial growth 46
Preservation strategies 57
Summary 58
Sources of information and further reading 58
4. Microbial agents of food poisoning and foodborne infection 59
Foodborne pathogens and toxins 59
Infections 61
Intoxications 81
Prion disease 90
Summary 91
Sources of information and further reading 92
5. Food types, reservoirs, vehicles of infection and ways of spread 94
Animals and humans 95
Food types 100
Summary 112
Sources of information and further reading 112
vi Contents
6. Epidemiology 114
Surveillance and epidemiology 114
Surveillance systems 115
Attribution 129
Evaluation 131
Policy development 131
Burden of illness 132
Factors contributing to outbreaks of food poisoning 133
Examples of outbreaks and incidents 133
Summary 143
Sources of information and further reading 143
7. Water supply, waterborne infection and sewage/sludge disposal 146
Worldwide burden of disease related to water for drinking and agricultural use 146
Disease emergence related to water, food and food animals 149
Infections transmitted through water 149
Contamination of foods by water 153
Standards and legislation 155
Sewage, animal waste and risk 160
Problems with Cryptosporidium 162
Water use in food production, retail and households 164
Summary 165
Sources of information and further reading 165
PART 2: Food hygiene in the prevention of food poisoning
8. Personal hygiene of the food handler 169
Food handlers as a source of contamination 169
Hands 169
Nose and throat 170
Gastrointestinal tract 170
Prevention of food contamination by food handlers 171
Personal cleanliness and protective clothing 173
Food handlers fitness to work 175
Training 178
Summary 179
Sources of information and further reading 179
9. Food preparation, cooking, cooling and storage 180
Introduction 180
Preparation 180
Cooking 181
Cooling 194
Storage 196
Summary 199
Sources of information and further reading 200
10. Food hygiene in modern food manufacturing 201
Introduction 201
Risk analysis, risk management and HACCP 201
Prerequisite programmes 202
HACCP 205
Contents vii
Summary 206
Sources of information and further reading 208
11. Food hygiene in the retail trade 209
Introduction 209
General principles 210
Transport and distribution 210
Produce 214
Meat 217
Fish 220
Delicatessen counters 222
Bakery 225
Take-away food and in-store restaurants 228
Home delivery 229
Summary 231
Sources of information and further reading 231
12. Disinfection and cleaning 233
Purpose of disinfection and cleaning 233
Disinfection 233
Sterilization 236
Cleaning 236
The practice of cleaning 239
Stages in cleaning 241
Summary 243
Sources of information and further reading 244
13. Food premises and equipment 245
General principles 245
Catering 246
Food storage 259
Cleaning equipment 260
Staff room 261
First aid 261
Licensed trade 262
Food law code of practice/practice guidance 262
Summary 262
Sources of information and further reading 262
14. Control of infestation 264
Pests of premises 264
Pests in food 273
Summary 274
Sources of information and further reading 274
15. Legislation 275
Food safety legislation 276
Food hygiene legislation 282
Official food controls 293
Communicable disease legislation 297
Summary 299
Sources of information and further reading 300
viii Contents
16. Microbiological criteria 301
Introduction 301
Development of criteria 301
Application of microbiological criteria 304
Responsibility of food businesses 304
Role of competent authorities 305
Sampling plans, limits and analytical methods 306
Appropriate level of protection and food safety 309
Summary 311
Sources of information and further reading 311
17. Education 313
Introduction 313
Education 314
Getting the message across 321
Keeping up to date 322
Summary 324
Sources of information and further reading 324
18. Food hygiene in developing countries 326
Climatic factors 326
Socio-economic factors 327
Significance of foodborne illnesses in developing countries 327
Childhood diarrhoea and traditional technologies 328
Street-vended foods 329
Mycotoxins 330
Parasites 331
Bushmeat 333
Summary 333
Sources of information and further reading 333
19. Food hygiene in the wilderness 336
Introduction 336
Diarrhoeal illness associated with wilderness travel 336
Water 337
Food 343
Safe disposal of faeces 344
Summary 345
Sources of information and further reading 345
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 351
The food service sector 351
Hospitals, schools and residential care homes 351
Small retail and catering businesses 352
Domestic catering 353
Sources of information and further reading 354
21. Food safety on ships and aircraft 355
Introduction 355
Contents ix
Home authority principle 355
Background and relationship to inspections 355
Ships 356
Aircraft 357
UK military ships and aircraft 359
Sources of information and further reading 359
22. Food trade associations 361
Introduction 361
Role of food trade associations 361
Membership criteria 361
Operating standards and guidelines 361
Horizontal and vertical organizations 362
Umbrella organizations 362
Who does what 362
Incident management 362
Information flows 362
Conclusion 363
23. The environmental health practitioner 364
Environmental health and food safety in the twenty-first century 365
Inspection 365
Sampling 365
Training and advice 366
Response 366
Sources of information and further reading 366
24. Seaport and airport health 367
Introduction 367
Port health authorities 368
Airports and non-port health authority local authorities 368
Infectious disease control 368
Imported food safety control 368
Other functions of port health authorities 369
25. The medical practitioner 371
Introduction 371
General practitioners 371
Clinicians in hospitals 372
Consultant medical microbiologists 372
Consultants in communicable disease control 373
Conclusions 373
Sources of information and further reading 373
26. The veterinarian’s contribution to food safety 374
The veterinary approach to food safety throughout the food chain 374
Longitudinal integrated safety assurance schemes 375
The veterinary contribution to the formulation of food law 375
Reducing the extent of exposure of consumers to foodborne hazards 376
Conclusion 376
Sources of information and further reading 376
