Advances in Microbial Food Safety Woodhead Publishing Series in Food Science, Technology and Nutrition Series
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.
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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 methods
11.4 Future trends
Chapter 12: Tracking of pathogens via virulence factors: Shiga toxin-producing Escherichia coli in cattle and potential risks for human disease
Abstract:
12.1 Introduction
12.2 The impact of Shiga toxin-producing E. coli (STEC) on public health
12.3 STEC virulence factors
12.4 Prevalence of STEC in cattle and other reservoirs
12.5 Challenges and considerations for the detection of STEC
12.6 Summary and discussion
Chapter 13: New research on estimating the global burden of foodborne disease
Abstract:
13.1 Introduction
13.2 Estimating the burden of foodborne diseases: metrics and attribution
13.3 Foodborne Disease Burden Epidemiology Reference Group (FERG) structure and process
13.4 FERG outputs to date
13.5 Future trends
Part IV: Food preservation techniques
Chapter 14: Novel methods for pathogen control in livestock pre-harvest: an update
Abstract:
14.1 Introduction
14.2 Foodborne pathogenic bacteria: human exposure routes
14.3 The gastrointestinal tract microflora and ecological inertia
14.4 Delineation of anti-pathogen versus pro- commensal strategies
14.5 Competitive enhancement strategies to reduce foodborne pathogens
14.6 Direct anti-pathogen strategies to reduce foodborne pathogens
14.7 Animal management intervention strategies
14.8 Future trends
14.9 Conclusions
Chapter 15: New research on ensuring safety in dry processing environments
Abstract:
15.1 Introduction
15.2 Control measures applied during the manufacture of low-moisture products
15.3 Survival of pathogens in low-moisture products and environments
15.4 The fate of pathogens in low-moisture processing environments
15.5 Cleaning procedures
15.6 Verification of control measures
15.7 Disinfection and sanitizers
15.8 Conclusion
Chapter 16: New research on bacteriophages and food safety
Abstract:
16.1 Introduction
16.2 Bacteriophages of foodborne pathogens
16.3 General considerations for bacteriophage application
16.4 Phage preparations for pathogen detection and control
16.5 Bacteriophage lytic enzymes and their application in food
16.6 Pathogen detection
16.7 Conclusions
Chapter 17: New research on modified-atmosphere packaging and pathogen behaviour
Abstract:
17.1 Introduction
17.2 Trends in packaging configuration
17.3 Effect of packaging configuration on food safety
17.4 Critical evaluation of current research on modified-atmosphere packaging and food safety, and some future research trends
Chapter 18: New research on organic acids and pathogen behaviour
Abstract:
18.1 Introduction
18.2 Use of organic acids for fresh meat decontamination
18.3 Use of organic acids for fresh produce decontamination
18.4 Risks and concerns: microbial adaptation
18.5 Legislation
18.6 Conclusion
Chapter 19: Progress in intervention programs to eradicate foodborne helminth infections
Abstract:
19.1 Introduction
19.2 Foodborne helminth infections and food animal contamination
19.3 Impact of intervention programs
19.4 Future directions
Part V: Pathogen control management
Chapter 20: Advances in understanding the impact of personal hygiene and human behaviour on food safety
Abstract:
20.1 Introduction
20.2 Food handler knowledge and practices
20.3 Food handlers, cross-contamination and hand hygiene
20.4 Food safety culture
20.5 Food hygiene training
20.6 Conclusion and future trends
Chapter 21: Expanding the use of HACCP beyond its traditional application areas
Abstract:
21.1 Introduction
21.2 Historical perspective
21.3 Contemporary perspective
21.4 Expansion of HACCP beyond traditional areas of application
21.5 Necessary and practical food-safety improvements
21.6 Barriers to food-safety progress
21.7 A plan for global food-safety progress
Chapter 22: Biotracing in food safety
Abstract:
22.1 Introduction
22.2 Elements of biotracing
22.3 Biotracing in food chain systems
22.4 Conclusion
Part VI: Understanding and modelling pathogen behaviour
Chapter 23: Advances in single-cell approaches in the study of foodborne pathogens
Abstract:
23.1 Introduction
23.2 Single-cell analyses in food microbiology
23.3 Advances in single-cell techniques in the study of foodborne pathogens
23.4 Conclusion and future trends
Chapter 24: Advances in genomics and proteomics-based methods for the study of foodborne bacterial pathogens
Abstract:
24.1 Introduction
24.2 Genomic technologies: sequencing, typing and profiling
24.3 Functional genomics
24.4 Molecular serotyping, subtyping and metagenomics
24.5 Proteomic-based techniques
24.6 Mass spectrometry
24.7 Separation techniques
24.8 Food-based proteomic investigations
24.9 Future trends
Chapter 25: Next generation of predictive models
Abstract:
25.1 Introduction
25.2 Models at the cell-population level
25.3 Models at the single-cell level
25.4 Molecular level
25.5 Conclusions
Index
- 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
Date de parution : 07-2013
Ouvrage de 560 p.
15.5x23.3 cm
