Biological Emerging Risks in Foods
- 1st Edition, Volume 86 - August 3, 2018
- Latest edition
- Editor: David C. Rodriguez-Lazaro
- Language: English
- Hardback ISBN:9 7 8 - 0 - 1 2 - 8 1 3 9 7 7 - 6
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 1 3 9 7 8 - 3
Biological Emerging Risks in Foods, Volume 86, addresses the emerging biological risks in food from a global context. Specific sections in this new release include discussio… Read more
Biological Emerging Risks in Foods, Volume 86, addresses the emerging biological risks in food from a global context. Specific sections in this new release include discussions on parasites in foods as an emerging issue and antimicrobial resistance in the food chain. Specific chapters cover Norovirus: the burden of the unknown, Hepatitis E virus: a new foodborne zoonotic concern, Parasites in foods: from a neglected position to an emerging issue, Antimicrobial resistance in the food chain: an emerging global concern, Salmonella in foods: a reemerging problem, Listeria monocytogenes in foods, and Campylobacter in the food chain.
- Contains guidance from carefully selected researchers based on his/her extensive experience and expertise
- Presents updated and in-depth critical discussions of available information, giving readers a unique opportunity to gain a broad view of the subject
- Provides high quality illustrations, with a high percentage in color, to enhance the content
The audience would include senior undergraduate and graduate students in nutrition and health related sciences. The book should be of great interest by the academic staff and researchers in medicine, nursing and related sciences. In addition, those industries involved in the production of pharmaceuticals and nutraceuticals would find this book invaluable.
Chapter 1. Emerging Biological Risks in a Global Context: An Introduction
David Rodríguez-Lázaro and Marta Hernandez
1. Zoonotic Transmission of Foodborne Pathogens: From the Environment
to the Food and the Consumer
2. The Particular Case of Enteric Viruses
3. Concluding Remarks
References
Chapter 2. Norovirus: The Burden of the Unknown
Walter Randazzo, Doris H. D’Souza, and Gloria Sanchez
1. Introduction
2. Advances in the Cultivation of Human Norovirus
3. Norovirus Detection in Food
4. Prevalence of Human Norovirus in Foods
5. Approaches to Control Human Noroviruses in Food Products
6. Conclusions and Future Perspectives
References
Chapter 3. Hepatitis E Virus: A New Foodborne Zoonotic Concern
David Rodríguez-Lázaro, Marta Hernandez, and Nigel Cook
1. Introduction
References
Further Reading
Chapter 4. Parasites in Food: From a Neglected Position to an Emerging Issue
Lucy J. Robertson
1. Introduction
2. Specific Example Parasites: The Transition From Neglected Position to Emerging Issue
3. Interventions
4. Conclusion
References
Chapter 5. Antimicrobial Resistance in the Food Chain in the European Union
Diego Florez-Cuadrado, Miguel A. Moreno, María Ugarte-Ruíz, and Lucas Domínguez
1. Introduction
2. Selection and Transmission of Resistance
3. European Surveillance of AMR
4. AMR Bacteria in the Food Chain
5. Antimicrobials of Last Resort
6. Conclusions
References
Further Reading
Chapter 6. Salmonella in Foods: A Reemerging Problem
Alessandra De Cesare
1. Context
2. European Salmonella Monitoring Systems in Humans, Foods, and Animals
3. Salmonellosis Increases in Humans
4. Salmonella Contaminated Foodstuffs in The European Union
5. Salmonella Enteritidis Increases in Laying Hens
6. Microbiological Criteria and Risk-Based Metrics: An Integrated Solution to Keep Salmonella in Foods Under Control
7. Main Salmonella Serovars Circulating in Humans, Animals, and Foods
8. From Serotyping to WGS: A New Era in Salmonella Epidemiological Investigations
9. Conclusions and Future Prospective
References
Further Reading
Chapter 7. Listeria monocytogenes in Foods
Kieran Jordan and Olivia McAul
1. Introduction
2. Public Health Issues
3. Methods for Analysis of L. monocytogenes
4. Characterization of L. monocytogenes Isolates Obtained
5. Occurrence of L. monocytogenes
6. Regulations Regarding the Occurrence of L. monocytogenes in Food
7. Growth of L. monocytogenes on Food
8. Novel Methods for Control of L. monocytogenes in Food
9. Concluding Remarks
References
Further Reading
Chapter 8. Campylobacter in the Food Chain
Lourdes García-Sánchez, Beatriz Melero, and Jordi Rovira
1. The Organism
2. Epidemiological and Clinical Aspect of Campylobacter
3. Persistence Along Poultry Food Chain
4. Pathogenesis and Virulence Factors
5. Survival Strategies of Campylobacter spp.
6. Antimicrobial Resistance
7. Control Strategies and Legislation
References
Further Reading
- Edition: 1
- Latest edition
- Volume: 86
- Published: August 3, 2018
- Language: English
DR
David C. Rodriguez-Lazaro
Dr. David Rodríguez-Lázaro is a Doctor in Veterinary Medicine (DVM), specialised in Food Science (BSc and MSc) and Molecular Microbiology (PhD). He is an associate professor and head of Microbiology ate the University of Burgos. He has performed research stays in the Danish Institute for Food and Veterinary Research (Denmark), University of Prague (Czech Republic), the Food and Environmental Research Agency (UK), and the University of Bristol (UK). He was a Leverhulme visiting Professor in the Institute of Advanced Sciences in the University of Bristol during the years 2004 and 2005 and Marie Curie Research Fellow in the Faculty of Medical and Veterinary Sciences in the University of Bristol (UK) until 2.007. After returning to Spain in 2007, he was senior scientist at ITACyL and assistant Professor of Microbiology at the University of Burgos, until September 2015.
His research interest is focused on the development of emergent food preservation processes and their effects in the virulence and the establishment of reliable, quantitative molecular strategies for detection of important food-borne pathogens from environmental sources and various types of foodstuffs.
He was awarded with the “XV Jaime Ferrán Award” in 2013 by the Spanish Society for Microbiology for his understanding promising scientific career in Microbiology. He has been elected fellow of the Castilla y Leon Academy of Veterinary Sciences in May 2016, and is member of scientific committee of the Spanish Agency of Food Safety an Nutrition (AECOSAN) of the Ministry of Health since January 2017.
Affiliations and expertise
Associate professor and head of Microbiology, University of Burgos, SpainRead Biological Emerging Risks in Foods on ScienceDirect