Advances in Microbial Food Safety

Volume 2
Herausgegeben:Sofos, J

• Gebundenes Buch

Produktbeschreibung

Research and legislation in food microbiology continue to evolve, and outbreaks of foodborne disease place further pressure on the industry to provide microbiologically safe products. This second volume in the series Advances in Microbial Food Safety summarises major recent advances in this field, and complements volume 1 to provide an essential overview of developments in food microbiology. Part one opens the book with an interview with a food safety expert. Part two provides updates on single pathogens, and part three looks at pathogen detection, identification and surveillance. Part four covers pathogen control and food preservation. Finally, part five focuses on pathogen control management.

Produktdetails

• Woodhead Publishing Series in Food Science, Technology and Nutrition
• Verlag: Elsevier Science & Technology / Woodhead Publishing
• Artikelnr. des Verlages: C2013-0-16464-1
• Englisch
• Abmessung: 233mm x 156mm x 234mm
• Gewicht: 800g
• ISBN-13: 9781782421078
• Artikelnr.: 41492845

Inhaltsangabe

• Contributor contact details
• Editorial advisors
• Woodhead Publishing Series in Food Science, Technology and Nutrition
• Part I: Hazards
  • 1: Update on non-O157 Shiga toxin-producing E. coli as a foodborne pathogen: analysis and control
    • Abstract
    • 1.1 Introduction
    • 1.2 Virulence of non-O157 Shiga toxin-producing E. coli (STEC)
    • 1.3 Animal reservoirs of non-O157 STEC
    • 1.4 Outbreaks caused by non-O157 STEC
    • 1.5 Transmission of non-O157 STEC to humans
    • 1.6 Interventions for control of non-O157 STEC in produce
    • 1.7 Interventions for control of STEC in cattle
    • 1.8 Resistance of non-O157 STEC to stress
    • 1.9 Detection of non-O157 STEC
    • 1.10 Conclusions
  • 2: Update on Yersinia as a foodborne pathogen: analysis and control
    • Abstract
    • 2.1 Introduction
    • 2.2 History and background
    • 2.3 Evolution, genome, taxonomy and pathogenicity
    • 2.4 Detection and identification methods
    • 2.5 Epidemiology
    • 2.6 Control
    • 2.7 Future trends
  • 3: Update on Toxoplasma gondii as a parasite in food: analysis and control
    • Abstract
    • 3.1 Introduction
    • 3.2 Morphology, structure and life cycle
    • 3.3 Biology, genetics and genomics
    • 3.4 Diagnosis
    • 3.5 Epidemiology
    • 3.6 Pathogenesis and clinical features
    • 3.7 Treatment and prevention
    • 3.8 Future trends
  • 4: The role of free-living protozoa in protecting foodborne pathogens
    • Abstract
    • 4.1 Introduction
    • 4.2 Protozoa
    • 4.3 Free-living protozoa in food-related environments
    • 4.4 Free-living protozoa in drinking water and food
    • 4.5 Interactions between bacteria and free-living protozoa
    • 4.6 Significance of bacteria-protozoa interactions for food safety
    • 4.7 Conclusions and future trends
  • 5: Update on foodborne viruses: types, concentration and sampling methods
    • Abstract
    • 5.1 Introduction
    • 5.2 Challenges in detecting foodborne viruses
    • 5.3 Types of virus
    • 5.4 Methodologies for sampling and concentration
    • 5.5 Conclusions
  • 6: Update on foodborne viruses: molecular-based detection methods
    • Abstract
    • 6.1 Introduction
    • 6.2 Methods for detection of foodborne viruses
    • 6.3 RNA extraction and purification
    • 6.4 Molecular amplification and detection
    • 6.5 Confirmation of RNA-amplified products
    • 6.6 Real-time reverse-transcriptase polymerase chain reaction (RT-PCR) approaches
    • 6.7 Nucleic acid sequence-based amplification (NASBA) assay
    • 6.8 Reverse transcription loop-mediated isothermal amplification (RT-LAMP) assay
    • 6.9 Biosensors
    • 6.10 Microarrays
    • 6.11 Next-generation sequencing approaches
    • 6.12 Detection of infectious versus noninfectious viruses using molecular-based assays
    • 6.13 Conclusions
  • 7: Update on Listeria monocytogenes: reducing cross-contamination in food retail operations
    • Abstract
    • 7.1 Introduction to the food safety issue
    • 7.2 L. monocytogenes and listeriosis
    • 7.3 Presence and prevalence of L. monocytogenes in retail operations
    • 7.4 Transfer dynamics of L. monocytogenes at retail
    • 7.5 The role of food workers in L. monocytogenes cross-contamination at retail
    • 7.6 Risk assessment of L. monocytogenes in retail delicatessen
    • 7.7 Mitigation options to control cross-contamination with L. monocytogenes at retail
    • 7.8 Future trends
• Part II: Hazard management and control
  • 8: Developments in food disease surveillance: using source attribution to inform risk management
    • Abstract
    • 8.1 Introduction

Rezensionen

"...summarizes major recent advances in microbial food safety and provides an overview of developments in food microbiology." --IFIS