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European Occupational Health Series : 1998-99, Cover5: Strategic Approaches to Indoor Air Policy-Making

By World Health Organization

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Book Id: WPLBN0000136931
Format Type: PDF eBook
File Size: 0.1 MB
Reproduction Date: 2005

Title: European Occupational Health Series : 1998-99, Cover5: Strategic Approaches to Indoor Air Policy-Making  
Author: World Health Organization
Volume:
Language: English
Subject: Health., Public health, Wellness programs
Collections: Medical Library Collection, World Health Collection
Historic
Publication Date:
Publisher: World Health Organization

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Organization, W. H. (n.d.). European Occupational Health Series : 1998-99, Cover5. Retrieved from http://read.schoollibrary.com/


Description
Medical Reference Publication

Excerpt
In addition to human suffering, foodborne diseases mean a significant economic loss in the form of loss of in~me,fo od, h mre sources, increased mehical care costs, and a decrease in tourism. For w l e , in the USA the annual cost of medicaltreakent and loss of pscduckivity alone due to sahnellosis, campylobaderiosis, trichinosis, beef taeniasis and toxoplasmosis is estimated to h 100 million dollars

Table of Contents
CONTENTS OBJECTIVES ....................................................... 2 4.1 Message from the Regional Diredor. ..........................2 4.2 Message from the Minister of Health .......................... 3 4.3 El-ion of Officers ......................................... 3 TECHNICAL PRES-ONS .......................................... 3 5.1 Overview of the WHO Prcgraime on Foocl SafeQ ................3 5.2 Why is HACCP System bprtant? .............................. 4 5.3 Ccdex Alimentarius. Uruguay Round. International mations and their Implications to the Work of Ministries of Health ....................................... 4 5.4 Sources and Mcdes of Contamination of Foods ( F m r n e Diseases. Health and Economic Cowen-) ................ 5 5.5 Principles of Food Microbiology Facbrs Affecting ~urvivala nd Growth (Ta~piratwe.pH and ...............6 %. 5.6 HACCP Systems. Capnents. Epidemiolo~ical tlonale. Overview of Applications. ..................................7 5.7 Potential Microbiological Hazards aid Means for their Control ..............................................7 5.8 Potential Physical and Chemical Hazards and their Control ...8

 
 



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