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Advances in microbial food safety /
New research, outbreaks of foodborne disease and changes to legislation mean that food microbiology research is constantly evolving. Advances in microbial food safety: Volume 1 summarises the key trends in this area for the food industry. The book begins with an introductory chapter discussing food...
| Clasificación: | Libro Electrónico |
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| Autor principal: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Burlington ; Oxford :
Elsevier Science : Woodhead Publishing,
2013.
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| Colección: | Woodhead Publishing in food science, technology, and nutrition.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Cover; Advances in microbialfood safety; Copyright; Contents; Contributor contact details; Editorial advisors; Woodhead Publishing Series in FoodScience, Technology and Nutrition; Part I Expert interview with Dr R. Bruce Tompkin; 1 Interview with a food safety expert: Dr R. Bruce Tompkin; 1.1 Food safety: past and current; 1.2 Food safety management systems; 1.3 Future efforts to further control food safety concerns; 1.4 References; Part II Pathogen updates; 2 Pathogen update: Salmonella; 2.1 Introduction; 2.2 Incidence and burden of human salmonellosis.
- 2.3 Epidemiology and disease transmission in humans2.4 Classification and subtypes; 2.5 Tracing the sources of human salmonellosis -source attribution; 2.6 Discussion on sources of human salmonellosis; 2.7 References; 3 Pathogen update: Listeria monocytogenes; 3.1 The genus Listeria, L. monocytogenes and listeriosis; 3.2 Listeriosis: epidemiology, virulence factorsand evolution; 3.3 In vitro and in vivo models to assess virulence; 3.4 Ecology, transmission and genetic diversity ofL. monocytogenes; 3.5 Regulations and risk assessments; 3.6 Conclusions; 3.7 References.
- 4 Pathogen update: Bacillus species4.1 Introduction; 4.2 Bacillus cereus in food: characterization and taxonomy; 4.3 Poisoning caused by B. cereus and other Bacillus spp.; 4.4 Control of Bacillus species in foods andfood processing; 4.5 Conclusion; 4.6 References; 5 Pathogen update: Vibrio species; 5.1 Introduction; 5.2 Sources of infection and types of pathology; 5.3 Virulence and strain variability; 5.4 Current risk management; 5.5 Other human foodborne pathogenic vibrios; 5.6 Current and future trends; 5.7 References; 6 Emerging parasites in food; 6.1 Introduction; 6.2 Protozoa.
- 6.3 Cestoda6.4 Nematoda; 6.5 Trematoda; 6.6 Epidemiology, prevention and control; 6.7 Conclusions; 6.8 References; 7 New research on antimicrobial resistance in foodborne pathogens; 7.1 Introduction; 7.2 Increasing occurrence of resistance to quinolonesand cephalosporins in Salmonella; 7.3 Increasing occurrences of resistance to quinolonesand macrolides in Campylobacter; 7.4 The recent emergence and spread of new multidrug-resistant clones of monophasic Salmonella Typhimurium-like organisms; 7.5 Rapid emergence and spread of strainsof Enterobacteriaceae; 7.6 Control measures; 7.7 References.
- 8 Antibiotic resistance development and identification of response measures8.1 Introduction; 8.2 Existing international risk assessments; 8.3 Control targets; 8.4 Monitoring and reporting usage and resistance; 8.5 Reserving antibiotics for human healthcare; 8.6 Prudent use; 8.7 Role of the competent authorities; 8.8 Responsibilities for veterinarians; 8.9 Farmers' mission; 8.10 Conclusion; 8.11 Control measures that can be implemented immediately; 8.12 References; Part III Pathogen surveillance, detection and identification.