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Advances in Microbial Food Safety
Volume 2
1st Edition - November 12, 2014
Editor: J Sofos
Hardback ISBN:9781782421078
9 7 8 - 1 - 7 8 2 4 2 - 1 0 7 - 8
eBook ISBN:9781782421153
9 7 8 - 1 - 7 8 2 4 2 - 1 1 5 - 3
Research and legislation in food microbiology continue to evolve, and outbreaks of foodborne disease place further pressure on the industry to provide microbiologically safe… Read more
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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.
Extends the breadth and coverage of the first volume in the series
Includes updates on specific pathogens and safety for specific foods
Reviews both detection and management of foodborne pathogens
food safety personnel, microbiologists and academic researchers working on food microbial safety
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