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Foodborne disease outbreaks : (Record no. 64127)

MARC details
000 -LEADER
fixed length control field 02104cam a2200325 a 4500
001 - CONTROL NUMBER
control field 15821148
003 - CONTROL NUMBER IDENTIFIER
control field OSt
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20230817112338.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 090716s2008 sz ab b i000 0 eng
010 ## - LIBRARY OF CONGRESS CONTROL NUMBER
LC control number 2009447537
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9789241547222
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9241547227
040 ## - CATALOGING SOURCE
Original cataloging agency DLC
Transcribing agency DLC
042 ## - AUTHENTICATION CODE
Authentication code pcc
050 00 - LIBRARY OF CONGRESS CALL NUMBER
Classification number RA601.5
Item number .W67 2008
110 2# - MAIN ENTRY--CORPORATE NAME
Corporate name or jurisdiction name as entry element World Health Organization.
245 10 - TITLE STATEMENT
Title Foodborne disease outbreaks :
Remainder of title guidelines for investigation and control /
Statement of responsibility, etc. World Health Organization.
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Geneva :
Name of publisher, distributor, etc. World Health Organization,
Date of publication, distribution, etc. c2008.
300 ## - PHYSICAL DESCRIPTION
Extent vi, 146 p. :
Other physical details ill., maps ;
Dimensions 30 cm.
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes bibliographical references (p. 94-97),
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note Section 1. Practical guide -- Section 2. Planning and preparation -- Section 3. Surveillance to detect foodborne disease outbreaks -- Section 4. Investigation of foodborne disease outbreaks -- Section 5. Control measures -- Section 6. Features of important foodborne diseases -- -- Annex 1. Glossary -- Annex 2. Outbreak control meeting: draft agenda -- Annex 3. Examples of outbreak investigation forms -- Annex 4. Questionnaire design -- Annex 5. Sample questionnaires -- Annex 6. Investigation report forms -- Annex 7. Statistics -- Annex 8. Situations likely to contribute to foodborne disease outbreaks -- Annex 9. Procedures and equipment for specimen collection -- Annex 10. The WHO Five Keys to Safer Food
520 ## - SUMMARY, ETC.
Summary, etc. "These guidelines have been written for public health practitioners, food and health inspectors, district and national medical officers, laboratory personnel and others who may undertake or participate in the investigation and control of foodborne disease outbreaks."--P. 4 of cover.
530 ## - ADDITIONAL PHYSICAL FORM AVAILABLE NOTE
Additional physical form available note Also available online.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Foodborne diseases
General subdivision Prevention.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food contamination.
856 41 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="http://www.who.int/foodsafety/publications/foodborne_disease/outbreak_guidelines.pdf">http://www.who.int/foodsafety/publications/foodborne_disease/outbreak_guidelines.pdf</a>
906 ## - LOCAL DATA ELEMENT F, LDF (RLIN)
a 7
b cbc
c origres
d 3
e ncip
f 20
g y-gencatlg
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Dewey Decimal Classification
Koha item type Special Collection
Suppress in OPAC No
Holdings
Date last seen Total checkouts Full call number Barcode Price effective from Koha item type Lost status Source of classification or shelving scheme Damaged status Not for loan Withdrawn status Home library Current library Shelving location Date acquired Source of acquisition
08/17/2023   RA 601.5 .W67 2008 5005570 08/17/2023 Special Collection   Library of Congress Classification       College of Health Science College of Health Science First Floor 08/17/2023 DONATION

Copyright @ The Margaret Thatcher Library August 2023
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