Advances in Microbial Food Safety (eBook, ePUB)

Redaktion: Sofos, J.

• Format: ePub

Produktbeschreibung

New research, outbreaks of foodborne disease and changes to legislation mean that food microbiology research is constantly evolving. Advances in microbial food safety: Volume 1 summarises the key trends in this area for the food industry.

The book begins with an introductory chapter discussing food safety management systems from the past to the present day and looking to future directions. The book moves on to provide updates on specific pathogens including Salmonella, Listeria monocytogenes and Bacillus species. New developments in the area are explored with chapters on emerging parasites in food, advances in separation and concentration of microorganisms from food samples, new approaches in microbial pathogen detection, and an update on novel methods for pathogen control in livestock preharvest.

With its distinguished editor and international team of expert contributors, Advances in microbial food safety: Volume 1 is a standard reference for researchers, consultants and managers in the food industry responsible for food safety, analytical laboratories testing the safety of the food we eat, and researchers in academia working on food microbial safety.

• Summarises new research, outbreaks of foodborne disease and changes to legislation in food microbiology research
• Examines past, present and future food safety management systems
• Provides updates on specific pathogens including Salmonella, Listeria monocytogenes and Bacillus species

---

Dieser Download kann aus rechtlichen Gründen nur mit Rechnungsadresse in A, B, BG, CY, CZ, D, DK, EW, E, FIN, F, GR, HR, H, IRL, I, LT, L, LR, M, NL, PL, P, R, S, SLO, SK ausgeliefert werden.

Produktdetails

• Verlag: Elsevier Science & Techn.
• Seitenzahl: 560
• Erscheinungstermin: 31. Juli 2013
• Englisch
• ISBN-13: 9780857098740
• Artikelnr.: 40290131

Autorenporträt

John N. Sofos is Professor of Meat Microbiology at Colorado State University and a well-known authority on meat safety.

Inhaltsangabe

Contributor contact details

Editorial advisors

Woodhead Publishing Series in Food Science, Technology and Nutrition

Part I: Expert interview with Dr R. Bruce Tompkin

Chapter 1: Interview with a food safety expert: Dr R. Bruce Tompkin

Abstract:

1.1 Food safety: past and current

1.2 Food safety management systems

1.3 Future efforts to further control food safety concerns

Part II: Pathogen updates

Chapter 2: Pathogen update: Salmonella

Abstract:

2.1 Introduction

2.2 Incidence and burden of human salmonellosis

2.3 Epidemiology and disease transmission in humans

2.4 Classification and subtypes

2.5 Tracing the sources of human salmonellosis - source attribution

2.6 Discussion on sources of human salmonellosis

Chapter 3: Pathogen update: Listeria monocytogenes

Abstract:

3.1 The genus Listeria, L. monocytogenes and listeriosis

3.2 Listeriosis: epidemiology, virulence factors and evolution

3.3 In vitro and in vivo models to assess virulence

3.4 Ecology, transmission and genetic diversity of L. monocytogenes

3.5 Regulations and risk assessments

3.6 Conclusions

Chapter 4: Pathogen update: Bacillus species

Abstract:

4.1 Introduction

4.2 Bacillus cereus in food: characterization and taxonomy

4.3 Poisoning caused by B. cereus and other Bacillus spp.

4.4 Control of Bacillus species in foods and food processing

4.5 Conclusion

Chapter 5: Pathogen update: Vibrio species

Abstract:

5.1 Introduction

5.2 Sources of infection and types of pathology

5.3 Virulence and strain variability

5.4 Current risk management

5.5 Other human foodborne pathogenic vibrios

5.6 Current and future trends

Chapter 6: Emerging parasites in food

Abstract:

6.1 Introduction

6.2 Protozoa

6.3 Cestoda

6.4 Nematoda

6.5 Trematoda

6.6 Epidemiology, prevention and control

6.7 Conclusions

Chapter 7: New research on antimicrobial resistance in foodborne pathogens

Abstract:

7.1 Introduction

7.2 Increasing occurrence of resistance to quinolones and cephalosporins in Salmonella

7.3 Increasing occurrences of resistance to quinolones and macrolides in Campylobacter

7.4 The recent emergence and spread of new multidrug-resistant clones of monophasic Salmonella Typhimurium- like organisms

7.5 Rapid emergence and spread of strains of Enterobacteriaceae

7.6 Control measures

Chapter 8: Antibiotic resistance development and identification of response measures

Abstract:

8.1 Introduction

8.2 Existing international risk assessments

8.3 Control targets

8.4 Monitoring and reporting usage and resistance

8.5 Reserving antibiotics for human healthcare

8.6 Prudent use

8.7 Role of the competent authorities

8.8 Responsibilities for veterinarians

8.9 Farmers' mission

8.10 Conclusion

8.11 Control measures that can be implemented immediately

Part III: Pathogen surveillance, detection and identification

Chapter 9: Advances in separation and concentration of microorganisms from food samples

Abstract:

9.1 Introduction

9.2 The need for pre-analytical sample processing

9.3 Emerging approaches

9.4 Conclusions

Chapter 10: Second-generation polymerase chain reaction (PCR) and DNA microarrays for in vitro and in situ study of foodborne pathogens

Abstract:

10.1 Introduction

10.2 The quantitative polymerase chain reaction (qPCR)

10.3 Transcriptomics

10.4 Conclusions and future trends

Chapter 11: New approaches in microbial pathogen detection

Abstract:

11.1 Introduction

11.2 Detection methods

11.3 Emerging method

Rezensionen

".The unique introductory chapter contains an interview with food safety expert Dr. R. Bruce Tompkin on the history and current state of the field. Incidence, impact, epidemiology and other discussions follow for a number of common foodborne pathogens. Over half the book is devoted to strategies for tracking and circumventing pathogen spread, including several chapters specifically covering novel methods and up-to-date research.." --ProtoView.com, January 2014