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Advances in microbial food safety. Volume 2 /
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, a...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Sawston, Cambridge :
Woodhead Publishing is an imprint of Elsevier,
[2015]
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| Colección: | Woodhead Publishing in food science, technology, and nutrition ;
no. 275. |
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Cover; Advances in microbial food safety; Copyright; Contents; Contributor contact details; Editorial advisors; Woodhead Publishing Series in Food Science, Technology and Nutrition; Part I Hazards; 1 Update on non-O157 Shiga toxin-producing E. coli as a foodborne pathogen: analysis and control; 1.1 Introduction; 1.2 Virulence of non-O157 Shiga toxin-producing E. coli (STEC); 1.3 Animal reservoirs of non-O157 STEC; 1.4 Outbreaks caused by non-O157 STEC; 1.5 Transmission of non-O157 STEC to humans; 1.6 Interventions for control of non-O157 STEC in produce.
- 1.7 Interventions for control of STEC in cattle; 1.8 Resistance of non-O157 STEC to stress; 1.9 Detection of non-O157 STEC; 1.10 Conclusions; 1.11 References; 2 Update on Yersinia as a foodborne pathogen: analysis and control; 2.1 Introduction; 2.2 History and background; 2.3 Evolution, genome, taxonomy and pathogenicity; 2.4 Detection and identification methods; 2.5 Epidemiology; 2.6 Control; 2.7 Future trends; 2.8 Sources of further information and advice; 2.9 References; 3 Update on Toxoplasma gondii as a parasite in food: analysis and control; 3.1 Introduction.
- 3.2 Morphology, structure and life cycle; 3.3 Biology, genetics and genomics; 3.4 Diagnosis; 3.5 Epidemiology; 3.6 Pathogenesis and clinical features; 3.7 Treatment and prevention; 3.8 Future trends; 3.9 References; 4 The role of free-living protozoa in protecting foodborne pathogens; 4.1 Introduction; 4.2 Protozoa; 4.3 Free-living protozoa in food-related environments; 4.4 Free-living protozoa in drinking water and food; 4.5 Interactions between bacteria and free-living protozoa; 4.6 Significance of bacteria-protozoa interactions for food safety; 4.7 Conclusions and future trends.
- 4.8 References; 5 Update on foodborne viruses: types, concentration and sampling methods; 5.1 Introduction; 5.2 Challenges in detecting foodborne viruses; 5.3 Types of virus; 5.4 Methodologies for sampling and concentration; 5.5 Conclusions; 5.6 References; 6 Update on foodborne viruses: molecular-based detection methods; 6.1 Introduction; 6.2 Methods for detection of foodborne viruses; 6.3 RNA extraction and purification; 6.4 Molecular amplification and detection; 6.5 Confirmation of RNA-amplified products; 6.6 Real-time reverse-transcriptase polymerase chain reaction (RT-PCR) approaches.
- 6.7 Nucleic acid sequence-based amplification (NASBA) assay; 6.8 Reverse transcription loop-mediated isothermal amplification (RT-LAMP) assay; 6.9 Biosensors; 6.10 Microarrays; 6.11 Next-generation sequencing approaches; 6.12 Detection of infectious versus noninfectious viruses using molecular-based assays; 6.13 Conclusions; 6.14 References; 7 Update on Listeria monocytogenes: reducing cross-contamination in food retail operations; 7.1 Introduction to the food safety issue; 7.2 L. monocytogenes and listeriosis; 7.3 Presence and prevalence of L. monocytogenes inretail operations; 8 Developments in food disease surveillance: using source attribution to inform risk management; 9 Modelling the spread of pathogen contamination in fresh produce; 10 Developments in validation and verification methods for hazard analysis and critical control points (HACCP) and other food safety systems; 11 Developments in sampling and test methods for pathogens in fresh meat; 12 Developments in Salmonella control in eggs; 13 The role of animal manure in the contamination of fresh food; 14 Developments in improving the safety of sprouts; 15 Food safety standards in the fresh produce supply chain: advantages and disadvantages; Index.