Advances in Microbial Food Safety

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  • Author : J Sofos
  • Publisher : Elsevier
  • Pages : 444 pages
  • ISBN : 1782421157
  • Rating : /5 from reviews
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Download or Read online Advances in Microbial Food Safety full in PDF, ePub and kindle. this book written by J Sofos and published by Elsevier which was released on 25 November 2014 with total page 444 pages. We cannot guarantee that Advances in Microbial Food Safety book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. 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

Advances in Microbial Food Safety

Advances in Microbial Food Safety
  • Author : J Sofos
  • Publisher : Elsevier
  • Release : 25 November 2014
GET THIS BOOK Advances in Microbial Food Safety

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

Advances in Microbial Food Safety

Advances in Microbial Food Safety
  • Author : J. Sofos
  • Publisher : Woodhead Publishing
  • Release : 13 November 2017
GET THIS BOOK Advances in Microbial Food Safety

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

Advances in microbial food safety

Advances in microbial food safety
  • Author : C. Griffith
  • Publisher : Elsevier Inc. Chapters
  • Release : 31 July 2013
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Food handler behaviour is important for producing safe food with food handler error a factor in many outbreaks. This chapter reviews food handler knowledge, attitudes and practices and the research methods used in their study. Infected food handlers spread pathogens to foods and other workers and the factors influencing this are analysed. Food handlers play a role in cross-contamination, an increasingly reported risk. The mechanisms for this and the components of hand hygiene are discussed. Historically, non-compliance has been assessed

Advances in microbial food safety

Advances in microbial food safety
  • Author : A. Vermeulen,P. Ragaert,A. Rajkovic,S. Samapundo,F. Lopez-Galvez,F. Devlieghere
  • Publisher : Elsevier Inc. Chapters
  • Release : 31 July 2013
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Consumers are switching to fresh, minimally processed foods, creating challenges in terms of ensuring food safety. The shift in food production from local to global has led to a complex logistics chain. These trends and challenges have lead to the development of packaging materials with better barrier properties, and active and intelligent packaging. A recent trend is the increasing sustainability of food packaging. Modified atmosphere or vacuum packaging gives a longer shelf life by reducing the growth of spoilage microorganisms

Advances in microbial food safety

Advances in microbial food safety
  • Author : J.-L. Cordier
  • Publisher : Elsevier Inc. Chapters
  • Release : 31 July 2013
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This chapter is a short overview of the current knowledge regarding pathogens in dry processing environments. The main control measures to ensure the safety of food products are then discussed, focusing on the behavior of Salmonella and control measures such as cleaning. Since most of the literature related to contamination of low-moisture foods is related to Salmonella, the majority of the topics discussed in the following sections are about this pathogen. Where available and relevant, additional information on other pathogens

Advances in microbial food safety

Advances in microbial food safety
  • Author : R.B. Tompkin,J. Sofos
  • Publisher : Elsevier Inc. Chapters
  • Release : 31 July 2013
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This chapter is a series of questions and answers between John Sofos and Bruce Tompkin, giving Bruce’s perspective as a food microbiologist on food safety. Progress depends on epidemiologic studies by public health agencies and research by universities and government laboratories. Industry responded to microbial hazards and food-pathogen combinations with good manufacturing practices (GMPs) and hazard analysis and critical control point (HACCP) systems. Examples demonstrate improved consumer protection. Success depends on control measures, regulatory approval and consumer acceptance. Existing

Advances in microbial food safety

Advances in microbial food safety
  • Author : K. Koutsoumanis,P. Skandamis
  • Publisher : Elsevier Inc. Chapters
  • Release : 31 July 2013
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This chapter discusses the research on the use of organic acids as decontamination agents for foods of animal and plant origin. First, the application of organic acids to meat decontamination (i.e., carcasses and trimmings) is presented followed by an overview of research into the use of organic acids for decontaminating vegetables, fruits and fruit juices. Both single and multiple interventions are discussed. Then, the potential concerns of microbial adaptation to acid treatments are examined and the current legislation status

Advances in microbial food safety

Advances in microbial food safety
  • Author : B. Brehm-Stecher
  • Publisher : Elsevier Inc. Chapters
  • Release : 31 July 2013
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Traditionally, populations of microbes have been characterized rather than individual cells. Methods for examining individual cells have long been available but there were technological barriers. The rapidity and ease of growing microbes to large numbers has limited the motivation to study them individually and terminology reinforced the belief that cell populations comprise assemblages of identical cells. Recognition of the heterogeneity of individual cells, coupled with technology capable of resolving discrete differences has driven single-cell microbiology, enabling the high-resolution study and

Advances in microbial food safety

Advances in microbial food safety
  • Author : K. Rantsiou,L. Cocolin
  • Publisher : Elsevier Inc. Chapters
  • Release : 31 July 2013
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Since the invention of the polymerase chain reaction (PCR) in the 1980s, applied molecular biology has progressed enormously. Following technological advancements, PCR analysis has become quantitative rather than qualitative. Quantitative PCR (qPCR) revolutionized molecular approaches to food safety, due to the ability to quantify specific pathogens in food. New methods for studying the transcription process, such as microarrays, can be used to investigate the behavior of pathogens in the food environment. Indeed, the effects of food–related conditions on gene

Advances in microbial food safety

Advances in microbial food safety
  • Author : S.H. Suh,L.-A. Jaykus,B. Brehm-Stecher
  • Publisher : Elsevier Inc. Chapters
  • Release : 31 July 2013
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Current methods for detecting bacterial pathogens from foods and the environment are slow. Although newer, more rapid detection techniques have been developed, they have insufficient sensitivity and produce residual matrix-associated inhibitory compounds. The detection of foodborne pathogens could be more rapid if the target cells were separated and concentrated before detection, a procedure known as pre-analytical sample processing. We review sample preparation techniques, focusing on target-specific methods. Unlike non-target-specific separation/concentration methods, these approaches use bioaffinity ligands, preventing co-precipitation of

Advances in microbial food safety

Advances in microbial food safety
  • Author : J. Chen,K. Nightingale
  • Publisher : Elsevier Inc. Chapters
  • Release : 31 July 2013
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Recent advances regarding the human foodborne pathogen Listeria monocytogenes are discussed with specific emphasis on epidemiology, ecology and virulence. Recent routine surveillance and outbreak investigation studies indicate a shift in L. monocytogenes serotypes linked to listeriosis in some countries. There is growing evidence to show that L. monocytogenes isolates can be divided beyond the serotype level into at least two epidemiologically and genetically distinct subpopulations differentiated by biologically meaningful markers, including strains responsible for the majority of listeriosis cases and

Advances in microbial food safety

Advances in microbial food safety
  • Author : W.H. Sperber
  • Publisher : Elsevier Inc. Chapters
  • Release : 31 July 2013
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This chapter outlines the interactions between a hazard analysis and critical control point (HACCP) system and multiple prerequisite programs (PRPs) to produce a food-safety management program that can be applied globally throughout the food supply chain, from farm to table. The HACCP system is supported by three major PRPs: good agricultural practices, good hygienic practices and good consumer practices. While there are many effective food-safety practices and regulations, the current global system of food-safety management is poor. This chapter describes

Advances in microbial food safety

Advances in microbial food safety
  • Author : T. Hald
  • Publisher : Elsevier Inc. Chapters
  • Release : 31 July 2013
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This chapter gives an overview of the recent research on the epidemiology of human salmonellosis. It begins by describing the occurrence of human salmonellosis including a discussion on the burden of illness studies, before describing the most important risk factors for human disease. Subtyping of Salmonella is increasingly used for tracking sources of infection and an update on classification and characterisation is given. Finally, the chapter reviews source attribution studies based on the application of microbial subtyping data and foodborne

Advances in microbial food safety

Advances in microbial food safety
  • Author : L.N. Kahyaoglu,J. Irudayaraj
  • Publisher : Elsevier Inc. Chapters
  • Release : 31 July 2013
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Viruses are common causes of foodborne outbreaks. Viral diseases have low fatality rates but transmission to humans via food is important due to the high probability of consuming fecally contaminated food or water because of poor food handling. Because of the low infectious doses of some foodborne viruses, there is a need for standardization and the development of new sensitive methods for detecting viruses. The focus is on molecular and non-molecular approaches, and emerging methods for the detection of foodborne

Advances in microbial food safety

Advances in microbial food safety
  • Author : K. Kniel
  • Publisher : Elsevier Inc. Chapters
  • Release : 31 July 2013
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This chapter discusses the intervention methods used to control two helminthic diseases of public health importance. Trichinella and Taenia are transmitted by undercooked contaminated meat. Important changes made to animal husbandry and animal feeding have led to a decrease in these diseases in parts of the world. Specific information is provided on disease transmission coupled with the success achieved by intervention programs.