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.
1. Cover image - p. Cover 2. Title page - p. Cover 3. Table of Contents - p. Cover 4. Copyright - p. Cover 5. Contributor contact details - p. v 6. Editorial advisors - p. xviii 7. Woodhead Publishing Series in Food Science, Technology and Nutrition - p. xix 8. Part I: Expert interview with Dr R. Bruce Tompkin - p. xxix 9. Chapter 1: Interview with a food safety expert: Dr R. Bruce Tompkin - p. xxix 10. Part II: Pathogen updates - p. 22 11. Chapter 2: Pathogen update: Salmonella - p. 22 12. Chapter 3: Pathogen update: Listeria monocytogenes - p. 46 13. Chapter 4: Pathogen update: Bacillus species - p. 69 14. Chapter 5: Pathogen update: Vibrio species - p. 96 15. Chapter 6: Emerging parasites in food - p. 113 16. Chapter 7: New research on antimicrobial resistance in foodborne pathogens - p. 133 17. Chapter 8: Antibiotic resistance development and identification of response measures - p. 156 18. Part III: Pathogen surveillance, detection and identification - p. 170 19. Chapter 9: Advances in separation and concentration of microorganisms from food samples - p. 170 20. Chapter 10: Second-generation polymerase chain reaction (PCR) and DNA microarrays for in vitro and in situ study of foodborne pathogens - p. 192 21. Chapter 11: New approaches in microbial pathogen detection - p. 201 22. Chapter 12: Tracking of pathogens via virulence factors: Shiga toxin-producing Escherichia coli in cattle and potential risks for human disease - p. 226 23. Chapter 13: New research on estimating the global burden of foodborne disease - p. 259 24. Part IV: Food preservation techniques - p. 271 25. Chapter 14: Novel methods for pathogen control in livestock pre-harvest: an update - p. 271 26. Chapter 15: New research on ensuring safety in dry processing environments - p. 304 27. Chapter 16: New research on bacteriophages and food safety - p. 320 28. Chapter 17: New research on modified-atmosphere packaging and pathogen behaviour - p. 339 29. Chapter 18: New research on organic acids and pathogen behaviour - p. 354 30. Chapter 19: Progress in intervention programs to eradicate foodborne helminth infections - p. 384 31. Part V: Pathogen control management - p. 397 32. Chapter 20: Advances in understanding the impact of personal hygiene and human behaviour on food safety - p. 397 33. Chapter 21: Expanding the use of HACCP beyond its traditional application areas - p. 416 34. Chapter 22: Biotracing in food safety - p. 432 35. Part VI: Understanding and modelling pathogen behaviour - p. 444 36. Chapter 23: Advances in single-cell approaches in the study of foodborne pathogens - p. 444 37. Chapter 24: Advances in genomics and proteomics-based methods for the study of foodborne bacterial pathogens - p. 461 38. Chapter 25: Next generation of predictive models - p. 497 39. Index - p. 515
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.
1. Cover image - p. Cover 2. Title page - p. Cover 3. Table of Contents - p. Cover 4. Copyright - p. Cover 5. Contributor contact details - p. v 6. Editorial advisors - p. xviii 7. Woodhead Publishing Series in Food Science, Technology and Nutrition - p. xix 8. Part I: Expert interview with Dr R. Bruce Tompkin - p. xxix 9. Chapter 1: Interview with a food safety expert: Dr R. Bruce Tompkin - p. xxix 10. Part II: Pathogen updates - p. 22 11. Chapter 2: Pathogen update: Salmonella - p. 22 12. Chapter 3: Pathogen update: Listeria monocytogenes - p. 46 13. Chapter 4: Pathogen update: Bacillus species - p. 69 14. Chapter 5: Pathogen update: Vibrio species - p. 96 15. Chapter 6: Emerging parasites in food - p. 113 16. Chapter 7: New research on antimicrobial resistance in foodborne pathogens - p. 133 17. Chapter 8: Antibiotic resistance development and identification of response measures - p. 156 18. Part III: Pathogen surveillance, detection and identification - p. 170 19. Chapter 9: Advances in separation and concentration of microorganisms from food samples - p. 170 20. Chapter 10: Second-generation polymerase chain reaction (PCR) and DNA microarrays for in vitro and in situ study of foodborne pathogens - p. 192 21. Chapter 11: New approaches in microbial pathogen detection - p. 201 22. Chapter 12: Tracking of pathogens via virulence factors: Shiga toxin-producing Escherichia coli in cattle and potential risks for human disease - p. 226 23. Chapter 13: New research on estimating the global burden of foodborne disease - p. 259 24. Part IV: Food preservation techniques - p. 271 25. Chapter 14: Novel methods for pathogen control in livestock pre-harvest: an update - p. 271 26. Chapter 15: New research on ensuring safety in dry processing environments - p. 304 27. Chapter 16: New research on bacteriophages and food safety - p. 320 28. Chapter 17: New research on modified-atmosphere packaging and pathogen behaviour - p. 339 29. Chapter 18: New research on organic acids and pathogen behaviour - p. 354 30. Chapter 19: Progress in intervention programs to eradicate foodborne helminth infections - p. 384 31. Part V: Pathogen control management - p. 397 32. Chapter 20: Advances in understanding the impact of personal hygiene and human behaviour on food safety - p. 397 33. Chapter 21: Expanding the use of HACCP beyond its traditional application areas - p. 416 34. Chapter 22: Biotracing in food safety - p. 432 35. Part VI: Understanding and modelling pathogen behaviour - p. 444 36. Chapter 23: Advances in single-cell approaches in the study of foodborne pathogens - p. 444 37. Chapter 24: Advances in genomics and proteomics-based methods for the study of foodborne bacterial pathogens - p. 461 38. Chapter 25: Next generation of predictive models - p. 497 39. Index - p. 515
