Foodborne pathogens: hazards, risk analysis and control

Strengthens the highly successful first edition of Foodborne pathogens with extensively revised and expanded coverage - discusses risk assessment and management in the food chain. New chapters address pathogen control, hygiene design and HACCP - addresses preservation principles and technologies focussing onpathogen characteristics, detection methods and control procedures - includes expanded coverage of non-bacterial agents - an essential authoritative guide to successful pathogen control in the food industry Effective control of pathogens continues to be of great importance to the food industry. The first edition of Foodborne pathogens quickly established itself as an essential guide for all those involved in the management of microbiological hazards at any stage in the food production chain. This major new edition strengthens that reputation, with extensively revised and expanded coverage, including more than ten new chapters. Part one focuses on risk assessment and management in the foodchain. Opening chapters review the important topics of pathogen detection, microbial modelling and the risk assessment procedure. Four new chapters on pathogen control in primary production follow, reflecting the increased interest in safety management early in the food chain. The fundamental issues of hygienic design and sanitation are also covered in more depth in two extra chapters. Contributions on safe process design and operation, HACCP and good food handling practice complete the section. Parts two and three then review the management of key bacterial and non-bacterial foodborne pathogens. A new article on preservation principles and technologies provides the context for following chapters, which discuss pathogen characteristics, detection methods and control procedures, maintaining a practical focus. There is expanded coverage of non-bacterial agents, with dedicated chapters on gastroenteritis viruses, hepatitisviruses and emerging viruses and foodborne helminth infections among others. INDICE: PART 1 RISK ASSESSMENT AND MANAGEMENT IN THE FOOD CHAIN Introduction C de W Blackburn and P J McClure, Unilever, UK - Trends in foodborne disease - Incidence of foodborne disease - Foodborne disease surveillance - Emerging foodborne disease and changing patterns in epidemiology - Control of foodborne disease - Rationale for this book - References Detecting pathogens infood R Betts, Campden & Chorleywood Food Research Association and C de W Blackburn, Unilever, UK - Introduction - Quality control and quality assurance - Role of microbiology methods - Applying microbiological testing - Sampling - Conventional microbiological techniques - Rapid and automated methods - Future trends - References and further reading Modeling the growth, survival and death of microbial pathogens in foods J D Legan, Kraft Foods, C M Stewart,Silliker Inc. and M B Cole, National Center for Food Safety and Technology, USA Introduction. Approaches to modeling. Kinetic growth models. Growth boundary models. Kinetic death models. Time to inactivation models. Survival models. Applications of models. Future trends. Sources of further information and advice. Acknowledgements. References. Risk assessment and pathogen management T Ross and T A McMeekin, University of Tasmania, Australia - Introduction - Approaches to modeling - Kinetic growth models - Growth boundary models - Kinetic death models - Time to inactivation models - Survival models - Applications of models - Future trends - Sources of further information and advice -Acknowledgements - References Emerging foodborne pathogens and the food industry L Smoot, Nestlé USA, USA and J-L Cordier, Nestlé Nutrition, Switzerland - Introduction - Factors contributing to the emergence of new pathogens - How to identify emerging pathogens: sources of information - Management options - Future trends - References Pathogen control in primary production: meat, dairy and eggs G Duffy, Ashtown Food Research Centre, Ireland - Introduction- Identifying and assessing hazards and risks - Managing and controlling hazards and risks with ruminant animals - Managing and controlling hazards and risks with pigs - Managing and controlling hazards and risks with poultry - Managing and controlling hazards and risks with eggs - Future strategies and regulatory issues - Sources of further information and advice - References Pathogen control in primary production: crop foods R Early, Harper Adams University College, UK - Introduction - Quality and safety in the food chain - Crops as foodstuffs for humans - Microbial food safety and food crops - Fungal pathogens and mycotoxins - Bacterial pathogens - Viral and parasitic pathogens - Food safety management in crop production - Good agricultural practice (GAP) - Good agricultural practice and food safety management - Hazard analysis critical control point system (HACCP) - Developing a food safety management system - Implementing and maintaining HACCP systems - Farm assurance - Future trends - Conclusions - Sources of further information and advice - References Pathogen control in primary production: fisheries and aquaculture B Vogel, National Institute of Aquatic Resources, Denmark - Introduction - Identifying and assessing hazards and risk - Managing and controlling hazards andrisk - Future trends - Sources of further information and advice - References Pathogen control in primary production: bivalve shellfish W Dore, Marine Institute, Ireland - Introduction - Identifying and assessing hazards and risk - Managing and controlling hazards and risks - Future trends - Sources offurther information and advice - References Hygienic plant design J Holah, Campden & Chorleywood Food Research Association, UK - Introduction - Barrier 1: the factory site - Barrier 2: the factory building - Barrier 3: high riskproduction area - Barrier 4: product enclosure - The design of smaller manufacturing and catering operations - Future trends - Sources of further information and advice - References Hygienic equipment design A Hastings, Tony Hasting Consulting, UK - Introduction - Regulatory requirements - Hygienic design principles - Hygienic design requirements - Hygienic design of some major equipment items - Conclusions - Future trends - Sources of further information and advice - References Sanitation J Holah, Campden & Chorleywood Food Research Association, UK - Introduction - Sanitation principles - Sanitation chemicals - Sanitation methodology - Sanitation procedure - Evaluation ofsanitation effectiveness - Future trends - Sources of further information and advice - References Safe process design and operation M Brown, mhb Consulting, UK - Introduction: product and process design - Principles of process design - Designing and validating product and process designs - Modelling andproduct/process design - Safety management tools: good manufacturing practice (GMP), hazard analysis critical control point system (HACCP) and risk assessment - Process flow and equipment - Manufacturing areas - Processing and handling products - Control systems - Conclusions - Future trends - References and further reading The effective implementation of HACCP systems in food processing A Mayes, Unilever Colworth, UK and S Mortimore, Land O'Lakes Inc, USA Introduction. Hazard analysis critical control point system (HACCP) methodology and implementation. Motivation. The knowledge required for HACCP. Initial training and preparation. Building knowledge and expertise. Resources and planning. Prerequisite programmes. HACCP teams. Hazard analysis. HACCP implementation. Maintenance. HACCP and public health goals. Future trends. Conclusions. References. Good practice for food handlers and consumers C Griffith and E Redmond, University of Wales Institue Cardiff, UK - Introduction - Food handlingpractices and food safety management systems - Understanding food handlers' behaviour - Helping people to change behaviour: education and training - Future trends - References PART 2 BACTERIAL HAZARDS Preservation principles and technologies G Gould, University of Leeds, UK - Introduction - Basis of foodpreservation, safety and the extension of shelf life - Major food preservation and safety technologies - New and emerging technologies - Natural antimicrobial systems - Conclusions - Sources of further information and advice - References Pathogenic Escherichia coli C Bell, Independent Consultant Microbiologist and A Kyriakides, Sainsbury's Supermarkets Ltd, UK - Introduction - Characteristics of Escherichia coli - Risk Factors for Escherichia coli O157 - Detecting Escherichia coli - Control of pathogenic Escherichia coli in foods - Raw material control - Control in processing - Final product control -Future trends - Sources of further information and advice - References Salmonella C Bell, Independent Consultant Microbiologist and A Kyriakides, Sainsbury's Supermarkets Ltd, UK - Introduction - Characteristics of Salmonella - Risk factors for Salmonella - Detecting Salmonella - Control of Salmonella in foods - Raw material control - Control in processing - Final product control - General considerations - Future trends - Sources of further information and advice - References Listeria monocytogenes C Bell, Independent Consultant Microbiologist and A Kyriakides, Sainsbury's Supermarkets Ltd, UK - Introduction - Characteristics of Listeria monocytogenes - Risk factors for Listeria monocytogenes - Detecting Listeria monocytogenes - Control of Listeria monocytogenes in foods - Raw material control - Control in processing - Final product control - Future trends - Sources of further information and advice - References Campylobacter and Arcobacter C de W Blackburn and P J McClure,Unilever, UK - Introduction - General characteristics of Campylobacter and Arcobacter species - Nature of Campylobacter and Arcobacter infections - Growth and survival characteristics - Risk factors for Campylobacter - Risk factors for Arcobacter - Methods for Campylobacter - Methods for Arcobacter - Control procedures for Campylobacter - Control procedures for Arcobacter - Future trends - Sources of further information - References Other Gram-negative bacterial pathogens S Forsythe, Nottingham Trent University, J Sutherland and A Varnam, University of North London, UK - Introduction - Characteristicsof the genus Yersinia - Characteristics of the genus Shigella - Characteristics of the genus Vibrio - Characteristics of the genera Aeromonas and Plesiomonas - Characteristics of the genera Cronobacter - Enterobacter, Klebsiella, Pantoea and Citrobacter species - References Staphylococcus aureus and other pathogenic Gram positive cocci M Adams, University of Surrey, UK - Introduction - Staphylococcus aureus and other enterotoxigenic staphylococci - OtherGram positive cocci - Future trends - Sources of further information and advice - References Pathogenic Bacillus species C de W Blackburn and P J McClure, Unilever, UK - Introduction - General characteristics of pathogenic Bacillus species - Nature of Bacillus food-poisoning - Growth and survival characteristics - Other Bacillus species, B - subtilis, B - licheniformis, B thuringiensis - Risk factors - Methods of detection and enumeration - Control procedures - Future trends - Sources of further information and advice - Acknowledgements - References PART 3 OTHER AGENTS OF FOODBORNE DISEASE Hepatitisviruses and emerging viruses K Mattison, S Bidawid and J Farber, Health Canada, Canada - Introduction - Description of the organisms - Risk factors - Detection methods - Control issues - Future trends - Sources of further information and advice - References Parasites: Cryptosporidium, Giardia, Cyclospora, Entamoeba histolytica, Toxoplasma gondii and pathogenic free-living amoebae (Acanthamoeba spp. and Naegleria fowleri) as foodborne pathogens H Smith, Stobhill Hospital and R Evans, Raigmore Hospital, UK - Introduction - Description of the organisms - Current levels of incidence - Conditions of growth -Methods of detection and enumeration - Future trends - Sources of further information and advice - Glossary - References Foodborne helminth infections K Murrell, University of Copenhagen, Denmark and D W T Crompton, University ofGlasgow, UK - Introduction - Main features of foodborne helminth infections - Helminth detection and diagnosis - Approaches to prevention and control - Future trends - Acknowledgements - References Toxigenic fungi M Moss, University of Surrey, UK - Introduction - Aflatoxins: occurrence and significance - Aflatoxin: control measures - Ochratoxin A: occurrence and significance- Ochratoxin A: control measures - Patulin: occurrence and significance - Patulin: control measures - Fumonisins: occurrence and significance - Fumonisins: control measures - Deoxynivalenol: occurrence and significance - Deoxynivalenol: control measures - Other mycotoxins - Detection and analysis - Future trends - Sources of further information and advice - References Mycobacterium paratuberculosis M Griffiths, University of Guelph, Canada - Introduction - Johne's disease - Crohn's disease - Mycobacterium paratuberculosis (MAP) and Crohn's disease - Prevalence of Mycobacterium paratuberculosis in foods - Survival of Mycobacterium paratuberculosis in foods - Survival of Mycobacterium paratuberculosis in the environment - Detection, enumeration and typing - Control - Conclusions - Sources of further information and advice - References Transmissible Spongiform Encephalopathy (Prion Disease) P Brown, formerly National Institutes of Health, USA and Institute of Emerging Diseases, France - Introduction - The pathogen - Epidemiology of Bovine Spongiform Encephalopathy (BSE) and variant Creutzfeldt-Jakob Disease (vCJD) - Origins of BSE - Origins of vCJD - Symptoms of vCJD - Risk factors - Other potential sources of contamination - Methods of detection - Prevention and control - Future trends - Acknowledgment - Sources of further information and advice - References Histamine fish poisoning: new information to control a common seafood safety issue P Dalgaard and J Emborg, Technical University of Denmark, Denmark - Introduction - Histamine and histamine fish poisoning (HFP) - Histamine producing bacteria - Managerment of histamine formation and histamine fish poisoning - Conclusions - Future trends - Sources of further informationand advice - References Gastroenteritis viruses E Duizer and M Koopmans, National Institute for Public Health and the Environment,The Netherlands - Introduction - Noroviruses and other gastroenteritis viruses - Epidemiology of viral gastroenteritis and examples of viral foodborne outbreaks - Detection - Transmission routes - Conditions of growth and survival - Prevention and control - Future trends in viral food safety - References and further reading

• ISBN: 978-1-84569-362-6
• Editorial: Woodhead
• Encuadernacion: Cartoné
• Páginas: 1232
• Fecha Publicación: 01/06/2009
• Nº Volúmenes: 1
• Idioma: Inglés