The identification and control of food contaminants rely on careful investigation and implementation of appropriate management strategies. Using a wide range of real-life examples, Case studies in food safety and authenticity provides a vital insight into the practical application of strategies for control and prevention.
Part one provides examples of recent outbreak investigations from a wide range of experts around the world, including lessons learnt, before part two goes on to explore examples of how the source was traced and the implications for the food chain. Methods of crisis management are the focus of part three, whilst part four provides studies of farm-level interventions and the tracking of contaminants before they enter the food chain. Part five is focussed on safe food production, and considers the challenges of regulatory testing and certification, hygiene control and predictive microbiology. The book concludes in part six with an examination of issues related to food adulteration and authenticity.
With its distinguished editor and international team of expert contributors, Case studies in food safety and authenticity is a key reference work for those involved in food production, including quality control, laboratory and risk managers, food engineers, and anyone involved in researching and teaching food safety.
1. Cover image - p. Cover 2. Title page - p. Cover 3. Table of Contents - p. Cover 4. Copyright - p. Cover 5. Obituary for Niels Skovgaard - p. Cover 6. Contributor contact details - p. Cover 7. Woodhead Publishing Series in Food Science, Technology and Nutrition - p. Cover 8. Preface - p. Cover 9. Foreword - p. Cover 10. How to use this book - p. Cover 11. Acknowledgements - p. Cover 12. Part I: Outbreak investigations - p. Cover 13. Chapter 1: Tracing an outbreak of listeriosis in Austria: what an investigative microbiologist needs to consider - p. Cover 14. Chapter 2: A point-source outbreak of Salmonella in an ethnic community in the UK - p. 10 15. Chapter 3: Investigating the source of a food poisoning incident in Cheshire, UK - p. 22 16. Chapter 4: Investigating a large outbreak of salmonellosis in the US involving fresh produce - p. 32 17. Chapter 5: What was the source of the 2011 outbreak of Escherichia coli in Germany and France? - p. 42 18. Chapter 6: Tracing the source of a community-wide gastroenteric outbreak caused by Campylobacter in Finland - p. 53 19. Chapter 7: One pathogen but two different types of foodborne outbreak: Bacillus cereus in catering facilities in Germany - p. 62 20. Chapter 8: Investigating a suspected case of mycotoxin poisoning in South Africa - p. 70 21. Chapter 9: Investigations of foodborne outbreaks caused by a parasite in Canada - p. 79 22. Part II: Source tracing - p. 91 23. Chapter 10: Troubleshooting the environmental source of contamination with Listeria monocytogenes in a typical small food manufacturing plant in Ireland - p. 91 24. Chapter 11: Tracing the source of persistent contamination of ready-to-eat chicken products with Listeria monocytogenes in Italy - p. 101 25. Chapter 12: An unforeseen source of aflatoxins in milk in Sweden - p. 109 26. Chapter 13: Investigations prompted by the discovery of high levels of Salmonella in fresh herbs in the UK - p. 115 27. Chapter 14: Source tracing in Thailand following contamination of dog chew toys with Salmonella - p. 122 28. Chapter 15: Analysing tap-water from households of patients with inflammatory bowel disease in Norway - p. 129 29. Part III: Crisis management - p. 137 30. Chapter 16: A proactive attempt to control an outbreak of foodborne disease in humans after detection of Salmonella during surveillance and control of pork in Denmark - p. 137 31. Chapter 17: Managing and learning from an anthrax outbreak in a Swedish beef cattle herd - p. 150 32. Chapter 18: Mounting an effective response to an outbreak of viral disease involving street food vendors in Indonesia - p. 160 33. Chapter 19: Handling of the media during an incident in Romania involving dioxin contamination of yoghurts - p. 167 34. Part IV: Farm-level interventions - p. 177 35. Chapter 20: Is it possible to reduce foodborne Campylobacter infections in humans through vaccination of animals? - p. 177 36. Chapter 21: The free-range meat paradox: the conflict between free-range poultry production systems and biocontainment against zoonotic microorganisms - p. 188 37. Chapter 22: How does Sweden control Salmonella before it enters the food chain? - p. 197 38. Chapter 23: Bovine spongiform encephalitis: the case of an unexpected and rapidly spreading epidemic in cattle with serious consequences - p. 205 39. Chapter 24: The continuing debate over increasing consumption of raw (unpasteurised) milk: is it safe? - p. 214 40. Part V: Safe food production - p. 221 41. Chapter 25: Challenges in food safety certification of a small enterprise producing a speciality product in Cyprus - p. 221 42. Chapter 26: The dilemma of regulatory testing of dairy foods in Australia: minimising risk to the public while avoiding unnecessary regulatory burden - p. 236 43. Chapter 27: Learning from outbreaks of Escherichia coli O157:H7 caused by low pH foods - p. 243 44. Chapter 28: Hygiene control in the dry food products industry: the roles of cleaning methods and hygienic indicators - p. 253 45. Chapter 29: Boosting exports of fresh meat by using faster laboratory methods in Denmark - p. 266 46. Chapter 30: Using predictive microbiology to benefit the Australian meat industry - p. 275 47. Part VI: Food adulteration and authenticity - p. 283 48. Chapter 31: Forensic investigation of a sabotage incident in a factory manufacturing nut-free ready meals in the UK - p. 283 49. Chapter 32: Lessons from the large-scale incident of animal feed contamination with dioxins in Germany in 2011 - p. 295 50. Chapter 33: Investigating the adulteration of UHT milk in Brazil - p. 300 51. Chapter 34: Food adulteration with melamine on an international scale: field work and troubleshooting in Africa - p. 307 52. Chapter 35: Investigating cases of taste disturbance caused by pine nuts in Denmark - p. 317 53. Chapter 36: Development and application of molecular tools to investigate the mislabeling of cod sold in Sweden - p. 325 54. Chapter 37: Testing for genetically modified organisms (GMOs) revealed the real source of rice imported to Norway - p. 333 55. Chapter 38: Documenting the ‘terroir’ aspects of award-winning Danish conserves: a model for the development of authentic food products - p. 341 56. Index - p. 348
The identification and control of food contaminants rely on careful investigation and implementation of appropriate management strategies. Using a wide range of real-life examples, Case studies in food safety and authenticity provides a vital insight into the practical application of strategies for control and prevention.
Part one provides examples of recent outbreak investigations from a wide range of experts around the world, including lessons learnt, before part two goes on to explore examples of how the source was traced and the implications for the food chain. Methods of crisis management are the focus of part three, whilst part four provides studies of farm-level interventions and the tracking of contaminants before they enter the food chain. Part five is focussed on safe food production, and considers the challenges of regulatory testing and certification, hygiene control and predictive microbiology. The book concludes in part six with an examination of issues related to food adulteration and authenticity.
With its distinguished editor and international team of expert contributors, Case studies in food safety and authenticity is a key reference work for those involved in food production, including quality control, laboratory and risk managers, food engineers, and anyone involved in researching and teaching food safety.
1. Cover image - p. Cover 2. Title page - p. Cover 3. Table of Contents - p. Cover 4. Copyright - p. Cover 5. Obituary for Niels Skovgaard - p. Cover 6. Contributor contact details - p. Cover 7. Woodhead Publishing Series in Food Science, Technology and Nutrition - p. Cover 8. Preface - p. Cover 9. Foreword - p. Cover 10. How to use this book - p. Cover 11. Acknowledgements - p. Cover 12. Part I: Outbreak investigations - p. Cover 13. Chapter 1: Tracing an outbreak of listeriosis in Austria: what an investigative microbiologist needs to consider - p. Cover 14. Chapter 2: A point-source outbreak of Salmonella in an ethnic community in the UK - p. 10 15. Chapter 3: Investigating the source of a food poisoning incident in Cheshire, UK - p. 22 16. Chapter 4: Investigating a large outbreak of salmonellosis in the US involving fresh produce - p. 32 17. Chapter 5: What was the source of the 2011 outbreak of Escherichia coli in Germany and France? - p. 42 18. Chapter 6: Tracing the source of a community-wide gastroenteric outbreak caused by Campylobacter in Finland - p. 53 19. Chapter 7: One pathogen but two different types of foodborne outbreak: Bacillus cereus in catering facilities in Germany - p. 62 20. Chapter 8: Investigating a suspected case of mycotoxin poisoning in South Africa - p. 70 21. Chapter 9: Investigations of foodborne outbreaks caused by a parasite in Canada - p. 79 22. Part II: Source tracing - p. 91 23. Chapter 10: Troubleshooting the environmental source of contamination with Listeria monocytogenes in a typical small food manufacturing plant in Ireland - p. 91 24. Chapter 11: Tracing the source of persistent contamination of ready-to-eat chicken products with Listeria monocytogenes in Italy - p. 101 25. Chapter 12: An unforeseen source of aflatoxins in milk in Sweden - p. 109 26. Chapter 13: Investigations prompted by the discovery of high levels of Salmonella in fresh herbs in the UK - p. 115 27. Chapter 14: Source tracing in Thailand following contamination of dog chew toys with Salmonella - p. 122 28. Chapter 15: Analysing tap-water from households of patients with inflammatory bowel disease in Norway - p. 129 29. Part III: Crisis management - p. 137 30. Chapter 16: A proactive attempt to control an outbreak of foodborne disease in humans after detection of Salmonella during surveillance and control of pork in Denmark - p. 137 31. Chapter 17: Managing and learning from an anthrax outbreak in a Swedish beef cattle herd - p. 150 32. Chapter 18: Mounting an effective response to an outbreak of viral disease involving street food vendors in Indonesia - p. 160 33. Chapter 19: Handling of the media during an incident in Romania involving dioxin contamination of yoghurts - p. 167 34. Part IV: Farm-level interventions - p. 177 35. Chapter 20: Is it possible to reduce foodborne Campylobacter infections in humans through vaccination of animals? - p. 177 36. Chapter 21: The free-range meat paradox: the conflict between free-range poultry production systems and biocontainment against zoonotic microorganisms - p. 188 37. Chapter 22: How does Sweden control Salmonella before it enters the food chain? - p. 197 38. Chapter 23: Bovine spongiform encephalitis: the case of an unexpected and rapidly spreading epidemic in cattle with serious consequences - p. 205 39. Chapter 24: The continuing debate over increasing consumption of raw (unpasteurised) milk: is it safe? - p. 214 40. Part V: Safe food production - p. 221 41. Chapter 25: Challenges in food safety certification of a small enterprise producing a speciality product in Cyprus - p. 221 42. Chapter 26: The dilemma of regulatory testing of dairy foods in Australia: minimising risk to the public while avoiding unnecessary regulatory burden - p. 236 43. Chapter 27: Learning from outbreaks of Escherichia coli O157:H7 caused by low pH foods - p. 243 44. Chapter 28: Hygiene control in the dry food products industry: the roles of cleaning methods and hygienic indicators - p. 253 45. Chapter 29: Boosting exports of fresh meat by using faster laboratory methods in Denmark - p. 266 46. Chapter 30: Using predictive microbiology to benefit the Australian meat industry - p. 275 47. Part VI: Food adulteration and authenticity - p. 283 48. Chapter 31: Forensic investigation of a sabotage incident in a factory manufacturing nut-free ready meals in the UK - p. 283 49. Chapter 32: Lessons from the large-scale incident of animal feed contamination with dioxins in Germany in 2011 - p. 295 50. Chapter 33: Investigating the adulteration of UHT milk in Brazil - p. 300 51. Chapter 34: Food adulteration with melamine on an international scale: field work and troubleshooting in Africa - p. 307 52. Chapter 35: Investigating cases of taste disturbance caused by pine nuts in Denmark - p. 317 53. Chapter 36: Development and application of molecular tools to investigate the mislabeling of cod sold in Sweden - p. 325 54. Chapter 37: Testing for genetically modified organisms (GMOs) revealed the real source of rice imported to Norway - p. 333 55. Chapter 38: Documenting the ‘terroir’ aspects of award-winning Danish conserves: a model for the development of authentic food products - p. 341 56. Index - p. 348
