Stephen J. Forsythe (Nottingham Trent Department of Life Sciences

The Microbiology of Safe Food

• Broschiertes Buch

Produktbeschreibung

Exploring food microbiology, its impact upon consumer safety, and the latest strategies for reducing its associated risks

As our methods of food production advance, so too does the need for a fuller understanding of food microbiology and the critical ways in which it influences food safety. The Microbiology of Safe Food satisfies this need, exploring the processes and effects of food microbiology with a detailed, practical approach. Examining both food pathogens and spoilage organisms, microbiologist Stephen J. Forsythe covers topics ranging from hygiene regulations and product testing to microbiological criteria and sampling plans.

This third edition has been thoroughly revised to cater to the food scientists and manufacturers of today, addressing such new areas as:
_ Advances in genomic analysis techniques for key organisms, including E. coli, Salmonella, and L. monocytogenes
_ Emerging information on high-throughput sequencing and genomic epidemiology based on genomic analysis of isolates
_ Recent work on investigations into foodborne infection outbreaks, demonstrating the public health costs of unsafe food production
_ Updates to the national and international surveillance systems, including social media

Safe food for consumers is the ultimate goal of food microbiology. To that end, The Microbiology of Safe Food focuses on the real-world applications of the latest science, making it an essential companion for all those studying and working in food safety.

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Produktdetails

• Verlag: Wiley / Wiley & Sons
• Artikelnr. des Verlages: 1W119405010
• 3. Aufl.
• Seitenzahl: 608
• Erscheinungstermin: 7. Januar 2020
• Englisch
• Abmessung: 241mm x 170mm x 25mm
• Gewicht: 1070g
• ISBN-13: 9781119405016
• ISBN-10: 1119405017
• Artikelnr.: 55745538

Autorenporträt

STEPHEN J. FORSYTHE is former Professor of Microbiology at Nottingham Trent University, Nottingham, UK. He is currently Visiting Professor to many universities and sits on a number of governmental advisory committees. He has many years of experience teaching food microbiology to university students and professionals within the food industry and government regulatory bodies.

Inhaltsangabe

Preface to third edition xvii

Preface to second edition xix

Preface to first edition xxi

1 Foodborne infections 1

1.1 The microbial world and its relationship to food 2

1.2 Origins of safe food production 6

1.3 Overview of foodborne illness 7

1.4 Public perception of safe food 14

1.5 Causes of foodborne illness 17

1.6 Food poisoning due to common food commodities 20

1.7 Host-related issues 22

1.8 Hygiene hypothesis 23

1.9 Chronic sequelae following foodborne illness 23

1.10 The size of the foodborne illness problem 24

1.11 The cost of foodborne diseases 36

1.12 Changes in antimicrobial resistance of foodborne pathogens 38

1.13 Food safety following natural disasters, and conflict 42

1.14 Food microbiology, foodborne diseases and climate change 43

2 Basic aspects 45

2.1 The human intestinal tract 45

2.2 The normal human intestinal flora 46

2.3 Host resistance to foodborne infections 51

2.4 Bacterial cell structure 52

2.5 Bacterial toxins and other virulence determinants 55

2.6 Microbial growth cycle 63

2.7 Death kinetics 63

2.8 Factors affecting microbial growth 68

2.9 Microbial response to stress 73

2.10 Predictive modelling 78

3 Food preservation and spoilage organisms 85

3.1 Spoilage micro-organisms 85

3.2 Shelf life indicators 91

3.3 Methods of preservation and shelf life extension 93

3.4 Preservatives 95

3.5 Physical methods of preservation 100

3.6 Packaging 109

3.7 Fermented food products 111

3.8 Organisms involved in the production of fermented foods 118

3.9 Functional foods: probiotics and gut modulation 128

4 Bacterial foodborne pathogens 135

4.1 Indicator organisms 137

4.2 Campylobacter jejuni, C. coli and C. lari 139

4.3 Salmonella serovars 148

4.4 Pathogenic E. coli 160

4.5 Sh. dysenteriae and Sh. sonnei 176

4.6 Cronobacter species 178

4.7 Vibrio cholerae, V. parahaemolyticus and V. vulnificus 184

4.8 Brucella melitensis, Br. abortus and Br. suis 188

4.9 Yersinia enterocolitica 189

4.10 Aeromonas hydrophila, A. caviae and A. sobria 191

4.11 Plesiomonas shigelloides 193

4.12 Listeria monocytogenes 194

4.13 Staphylococcus aureus 207

4.14 Clostridium perfringens 210

4.15 Clostridium botulinum 211

4.16 B. cereus group 213

4.17 Enterococcus and Streptococcus species 217

4.18 Emerging and uncommon foodborne pathogens 219

5 Foodborne pathogens: viruses, toxins, parasites and prions 233

5.1 Foodborne viruses 233

5.2 Seafood and shellfish poisoning 244

5.3 Foodborne parasites: eucaryotes 248

5.4 Mycotoxins 253

6 Methods of detection and characterisation 259

6.1 Prologue 259

6.2 Conventional methods 264

6.3 Rapid sampling methods 269

6.4 Rapid end-detection methods 273

6.5 DNA-based molecular typing and proteomic methods 279

6.6 Identification and typing methods based on high-throughput DNA sequencing 288

6.7 Specific detection procedures and accreditation 292

7 Microbiological criteria 313

7.1 Background to microbiological criteria and end-product testing 313

7.2 International commission on microbiological specifications for foods (ICMSF) 313

7.3 Codex Alimentarius principles for t