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 seriesIncludes updates on specific pathogens and safety for specific foodsReviews both detection and management of foodborne pathogens INDICE: Part I Hazards 1 Update on non-O157 Shiga-toxin producing E. coli as a foodborne pathogen: analysis and control J. L. Smith, P. M. Fratamico and N. R. Launchi, United States Department of Agriculture, USA 2 Update on Yersinia as a foodborne pathogen: analysis and control T. Nesbakken, Norwegian University of Life Sciences, Faculty of Veterinary Medicine and Biosciences, Norway 3 Update on Toxoplasma gondii as a parasite in food: analysis and control D. E. Hill and J. P. Dubey, United States Department of Agriculture, USA 4 The role of free-living protozoa in protecting foodborne pathogens M. Vaerewijck and K. Houf, Ghent University, Belgium 5 Update on foodborne viruses: types, concentration and sampling methods D. H. D'Souza, University of Tennessee-Knoxville, USA 6 Update on foodborne viruses: molecular-based detection methods D. H. D'Souza, University of Tennessee-Knoxville, USA 7 Update on Listeria monocytogenes: reducing cross-contamination in food retail operations K. Hoelzer, R. Pouillot and S. Dennis, U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, USA, D. Gallagher, Virginia Polytechnic Institute and State University, USA and J. Kause, U.S. Department of Agriculture, Food Safety and Inspection Service, USA Part II Hazard management and control 8 Developments in food disease surveillance: using source attribution to inform risk management S. M. Pires, Technical University of Denmark, Denmark 9 Modelling the spread of pathogen contamination in fresh produce S. Koseki, Hokkaido University, Japan 10 Developments in validation and verification methods for hazard analysis and critical control points (HACCP) and other food safety systems J. G. Surak, Surak and Associates, USA Part III Particular foods 11 Developments in sampling and test methods for pathogens in fresh meat A. O. Gill, Health Canada, Canada and C. O. Gill, Agriculture and Agri-Food Canada, Canada 12 Developments in Salmonella control in eggs R. H. Davies and A. D. Wales, Animal Health and Veterinary Laboratories Agency, UK 13 The role of animal manure in the contamination of fresh food X. Jiang, Z. Chen, and M. Dharmasena, Clemson University, USA 14 Developments in improving the safety of sprouts S. Morabito, European Reference Laboratory for Escherichia coli including VTEC, Istituto Superiore di Sanità, Italy 15 Food safety standards in the fresh produce supply chain: advantages and disadvantages M. Uyttendaele, L. Jacxsens and S. Van Boxstael, Ghent University, Belgium and K. Kirezieva and P. Luning, Wageningen University, The Netherlands
- ISBN: 978-1-78242-107-8
- Editorial: Woodhead Publishing
- Encuadernacion: Cartoné
- Páginas: 410
- Fecha Publicación: 19/12/2014
- Nº Volúmenes: 1
- Idioma: Inglés