Cargando…
Foodborne pathogens : hazards, risk analysis, and control /
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...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boca Raton : Oxford :
CRC ; Woodhead Pub.,
2009.
|
| Edición: | 2nd ed. |
| Colección: | Woodhead Publishing in food science, technology, and nutrition.
|
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Cover; Foodborne pathogens: Hazards, risk analysis and control; Copyright; Contents; Contributor contact details; Part I Risk assessment and management in the food chain; 1 Introduction; 1.1 Trends in foodborne disease; 1.2 Incidence of foodborne disease; 1.3 Foodborne disease surveillance; 1.4 Emerging foodborne disease and changing patterns in epidemiology; 1.5 Control of foodborne disease; 1.6 Rationale for this book; 1.7 References; 2 Detecting pathogens in food; 2.1 Introduction; 2.2 Quality control and quality assurance; 2.3 Role of microbiology methods.
- 2.4 Applying microbiological testing2.5 Sampling; 2.6 Conventional microbiological techniques; 2.7 Rapid and automated methods; 2.8 Future trends; 2.9 References and further reading; 3 Modeling the growth, survival and death of microbial pathogens in foods; 3.1 Introduction; 3.2 Approaches to modeling; 3.3 Kinetic growth models; 3.4 Growth boundary models; 3.5 Kinetic death models; 3.6 Time to inactivation models; 3.7 Survival models; 3.8 Applications of models; 3.9 Future trends; 3.10 Sources of further information and advice; 3.11 Acknowledgements; 3.12 References.
- 4 Risk assessment and pathogen management4.1 Introduction; 4.2 Overview of microbial food safety risk assessment; 4.3 Approaches to microbial food safety risk assessment; 4.4 Industry use of microbial food safety risk assessment; 4.5 Future trends; 4.6 Sources of further information and advice; 4.7 References; 5 Emerging foodborne pathogens and the food industry; 5.1 Introduction; 5.2 Factors contributing to the emergence of new pathogens; 5.3 How to identify emerging pathogens: sources of information; 5.4 Management options; 5.5 Future trends; 5.6 References.
- 6 Pathogen control in primary production: meat, dairy and eggs6.1 Introduction; 6.2 Identifying and assessing hazards and risks; 6.3 Managing and controlling hazards and risks with ruminant animals; 6.4 Managing and controlling hazards and risks with pigs; 6.5 Managing and controlling hazards and risks with poultry; 6.6 Managing and controlling hazards and risks with eggs; 6.7 Future strategies and regulatory issues; 6.8 Sources of further information and advice; 6.9 References; 7 Pathogen control in primary production: crop foods; 7.1 Introduction; 7.2 Quality and safety in the food chain.
- 7.3 Crops as foodstuffs for humans7.4 Microbial food safety and food crops; 7.5 Fungal pathogens and mycotoxins; 7.6 Bacterial pathogens; 7.7 Viral and parasitic pathogens; 7.8 Food safety management in crop production; 7.9 Good agricultural practice (GAP); 7.10 GAP and food safety management; 7.11 Hazard Analysis Critical Control Point system (HACCP); 7.12 Developing a food safety management system; 7.13 Implementing and maintaining HACCP systems; 7.14 Farm assurance; 7.15 Future trends; 7.16 Conclusions; 7.17 Sources of further information and advice; 7.18 References.