Advances in Microbial Food Safety (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Advances in Microbial Food Safety (Woodhead Publishing Series in Food Science, Technology and Nutrition)

By: John N. Sofos (editor)Hardback

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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.

About Author

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


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 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

Product Details

  • ISBN13: 9780857094384
  • Format: Hardback
  • Number Of Pages: 560
  • ID: 9780857094384
  • weight: 980
  • ISBN10: 0857094386

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