Outlines the history of the hygiene of factories and their installations as well as that of the work itself, the health safeguards in dangerous occupations, and of the protection of miners in England, Germany, and the United States.

A comprehensive study of the occupational health of employed children within the broader context of social, industrial and environmental change between 1780 and 1850.

Despite many advances, 20 American workers die each day as a result of occupational injuries. And occupational safety and health (OSH) is becoming even more complex as workers move away from the long-term, fixed-site, employer relationship. This book looks at worker safety in the changing workplace and the challenge of ensuring a supply of top-notch OSH professionals. Recommendations are addressed to federal and state agencies, OSH organizations, educational institutions, employers, unions, and other stakeholders. The committee reviews trends in workforce demographics, the nature of work in the information age, globalization of work, and the revolution in health care deliveryâ€"exploring the implications for OSH education and training in the decade ahead. The core professions of OSH (occupational safety, industrial hygiene, and occupational medicine and nursing) and key related roles (employee assistance professional, ergonomist, and occupational health psychologist) are profiled-how many people are in the field, where they work, and what they do. The book reviews in detail the education, training, and education grants available to OSH professionals from public and private sources.

"In A History of Population Health Johan P. Mackenbach offers a broad-sweeping study of the spectacular changes in people's health in Europe since the early 18th century. Most of the 40 specific diseases covered in this book show a fascinating pattern of 'rise-and-fall', with large differences in timing between countries. Using a unique collection of historical data and bringing together insights from demography, economics, sociology, political science, medicine, epidemiology and general history, it shows that these changes and variations did not occur spontaneously, but were mostly man-made. Throughout European history, changes in health and longevity were therefore closely related to economic, social, and political conditions, with public health and medical care both making important contributions to population health improvement"--

Interest in the history of the workplace is on the rise. Recent work in this area has combined traditional methods and theories of social history with new approaches and new questions. It constitutes a ‘topical contact zone’, a particularly dynamic field of research at the junction of social history, history of occupational health and safety, history of technology and the industrial environment. This book focuses on the new approaches in this important and growing area and their possible range of influence. These new attempts to rewrite a history of the workplace are multiple - and in some cases disparate - but share many key characteristics. They are turning away from the assumption that class and class conflict is the prime mover in social history, abandoning the traditional binomial workers vs. entrepreneurs perspective which had long sustained the historical perspective on labour. Moreover, as this collections outlines, these new attempts concentrate on the analysis of complex social networks of actors that defined and configured industrial workplaces, suggesting a broadening of possible social actors. This book was originally published as a special issue of the European Review of History.

A History of Neglect examines the environmental, political, and economic forces that contributed to the poor health and substandard medical care of southern blacks and mill workers in this century. Edward H. Beardsley seeks to discover the social basis of ill health for these two populations in relation to larger developments like urban migration, race and class prejudice, and the growth of the textile industry.

In three sections, the Oxford Handbook of the History of Medicine celebrates the richness and variety of medical history around the world. It explore medical developments and trends in writing history according to period, place, and theme.

Since the first edition in 1948, Patty’s Industrial Hygiene and Toxicology has become a flagship publication for Wiley. During its nearly seven decades in print, it has become a standard reference for the fields of occupational health and toxicology. The volumes on industrial hygiene are cornerstone reference works for not only industrial hygienists but also chemists, engineers, toxicologists, lawyers, and occupational safety personnel. Volume 1 covers Introduction of Industrial Hygiene and Recognition of Chemical Agents. In addition to revised and updated chapters, a number of new chapters reflect current technology and concerns. The chapters include Ethics in Industrial Hygiene, Prevention through Design, Risk Communication, Managing Workplace Demographics, and Mastering Digital Media for Workers, Employers and Community Practice.

A high standard of hygiene is a prerequisite for safe food production, and the foundation on which HACCP and other safety management systems depend. Edited and written by some of the world's leading experts in the field, and drawing on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG), Hygiene in food processing provides an authoritative and comprehensive review of good hygiene practice for the food industry.Part one looks at the regulatory context, with chapters on the international context, regulation in the EU and the USA. Part two looks at the key issue of hygienic design. After an introductory chapter on sources of contamination, there are chapters on plant design and control of airborne contamination. These are followed by a sequence of chapters on hygienic equipment design, including construction materials, piping systems, designing for cleaning in place and methods for verifying and certifying hygienic design. Part three then reviews good hygiene practices, including cleaning and disinfection, personal hygiene and the management of foreign bodies and insect pests.Drawing on a wealth of international experience and expertise, Hygiene in food processing is a standard work for the food industry in ensuring safe food production. - An authoritative and comprehensive review of good hygiene practice for the food industry - Draws on the work of the prestigious European Hygienic Engineering and Design Group (EHEDG) - Written and edited by world renowned experts in the field