Pathogens and toxins in foods : challenges and interventions Challenges and Interventions

This book offers a farm-to-table approach to food safety that enables readers to control microbial pathogens and toxic agents at all stages of the food supply chain. The book begins with chapters that help readers understand the characteristics of specific pathogens and toxins, the illnesses they cause, and the factors such as food processing operations that affect their survival and growth in food products. Further, the chapters in the book explore the most recent advances in biological, chemical, and physical interventions to control food-borne hazards during preharvest, harvest, food processing, and in retail ready-to-eat foods and food service operations. Also included are chapters that discuss the latest methods to rapidly detect food-borne pathogens as well as the implementation of comprehensive food safety management systems. Each chapter has been written by one or more leading experts in the field of food safety. Their advice is based on a thorough investigation of the literature as well as their own first-hand experience. In short, by drawing from hundreds of sources, this book offers food safety professionals a unique, single reference containing the latest understanding of food-borne hazards as well as the latest methods to detect and control their incidence.
Key Features: Investigates the microbial pathogens and toxic agents that threaten the global food supply. Covers all stages of the food supply chain from farm to table. Presents tested and proven intervention strategies to control food-borne hazards. Offers sound advice based on an analysis of the latest findings from the scientific literature. Sets the foundation for new approaches to control food-borne hazards and decrease the incidence of food-borne illnesses.

Table of Contents 1. Bacillus cereus and Other Bacillus spp. Mansel W. Griffiths 2. Campylobacter jejuni and Other Campylobacters Nelson A. Cox, L. Jason Richardson, and Michael T. Musgrove 3. Clostridium botulinum Michael W. Peck 4. Clostridium perfringens Vijay K. Juneja, John S. Novak, and Ronald J. Labbe 5. Diarrheagenic Escherichia coli Catherine S. Beauchamp and John N. Sofos 6. Listeria monocytogenes Anna C. S. Porto-Fett, Jeffrey E. Call, Peter M. Muriana, Timothy A. Freier, and John B. Luchansky 7. Salmonella Stan Bailey, L. Jason Richardson, Nelson A. Cox, and Douglas E. Cosby 8. Staphylococcal Food Poisoning Keun Seok Seo and Gregory A. Bohach 9. Shigella Keith A. Lampel 10. Pathogenic Vibrios in Seafood Anita C. Wright and Keith R. Schneider 11. Yersinia enterocolitica and Yersinia pseudotuberculosis Maria Fredriksson-Ahomaa, Miia Lindström, and Hannu Korkeala 12. Other Bacterial Pathogens: Aeromonas, Arcobacter, Helicobacter, Mycobacterium, Plesiomonas, and Streptococcus Elaine M. D’Sa and Mark A. Harrison 13. Food-Borne Parasites Dolores E. Hill and J. P. Dubey 14. Human Pathogenic Viruses in Food Lee-Ann Jaykus and Blanca Escudero-Abarca 15. Seafood Toxins Sherwood Hall 16. Biogenic Amines in Food K. Koutsoumanis, C. Tassou, and G.-J. E. Nychas 17. Fungal and Mushroom Toxins Charlene Wolf-Hall 18. Critical Evaluation of Uncertainties of Gluten Testing: Issues and Solutions for Food Allergen Detection Carmen Diaz-Amigo and Jupiter M. Yeung 19. Naturally Occurring Toxins in Plants Andrea R. Ottesen and Bernadene A. Magnuson 20. Chemical Residues: Incidence in the United States Stanley E. Katz and Paula Marie L. Ward 21. A European Food Safety Perspective on Residues of Veterinary Drugs and Growth-Promoting Agents Martin Danaher and Deirdre M. Prendergast 22. Prions and Prion Diseases Dragan Momcilovic 23. Interventions for Hazard Control in Foods Preharvest Jarret D. Stopforth, Balasubrahmanyam Kottapalli, and John N. Sofos 24. Interventions for Hazard Control in Foods during Harvesting Mayra Márquez-González, Kerri B. Harris, and Alejandro Castillo 25. Interventions for Hazard Control during Food Processing Ifigenia Geornaras and John N. Sofos 26. Interventions for Hazard Control in Retail-Handled Ready-To-Eat Foods Alexandra Lianou and John N. Sofos 27. Interventions for Hazard Control at Food Service O. Peter Snyder, Jr. 28. Recent Developments in Rapid Detection Methods Lawrence D. Goodridge and Mansel W. Griffiths 29. Molecular Subtyping and Tracking Food-Borne Bacterial Pathogens Brandon A. Carlson and Kendra K. Nightingale 30. Food Safety Management Systems Virginia N. Scott and Yuhuan Chen