This item is in: Food Science > Safety > Pathogens and mycotoxins

Advances in microbial food safety (Volume 1)

Edited by J Sofos, Colorado State University, USA

Woodhead Publishing Series in Food Science, Technology and Nutrition No. 259

 - summarises new research, outbreaks of foodborne disease and changes to legislation in food microbiology research
 - examines past, present and future food safety management systems
 - provides updates on specific pathogens including Salmonella, Listeria monocytogenes and Bacillus species
 - explores emerging parasites in food, advances in separation and concentration of microorganisms from food samples, and new approaches in microbial pathogen detection

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 safety management systems from the past to the present day and looking to future directions. The book moves on to provide updates on specific pathogens including Salmonella, Listeria monocytogenes and Bacillus species. New developments in the area are explored with chapters on emerging parasites in food, advances in separation and concentration of microorganisms from food samples, new approaches in microbial pathogen detection, and an update on novel methods for pathogen control in livestock preharvest.

With its distinguished editor and international team of expert contributors, Advances in microbial food safety: Volume 1 is a standard reference for researchers, consultants and managers in the food industry responsible for food safety, analytical laboratories testing the safety of the food we eat, and researchers in academia working on food microbial safety.

ISBN 0 85709 438 6
ISBN-13: 978 0 85709 438 4
July 2013
560 pages  234 x 156mm  hardback  
Approx. £170.00 / US$290.00 / €205.00

Not yet published

An e-book version of this title will be available from Woodhead Publishing Online. To view the current titles available visit Woodhead Publishing Online

About the editor

John Sofos holds the title of University Distinguished Professor and serves as Professor of Microbial Food Safety in the Department of Animal Sciences and Director of the Center for Meat Safety and Quality at Colorado State University, USA.

Titles which may also be of interest:
Food chain integrity
Hygienic design of food factories
Tracing pathogens in the food chain

Contents

PART 1 EXPERT INTERVIEW WITH BRUCE TOMPKIN
PART 2 PATHOGEN UPDATES
PART 3 PATHOGEN SURVEILLANCE, DETECTION AND IDENTIFICATION
PART 4 FOOD PRESERVATION TECHNIQUES
PART 5 PATHOGEN CONTROL MANAGEMENT
PART 6 UNDERSTANDING AND MODELLING PATHOGEN BEHAVIOUR

PART 1 EXPERT INTERVIEW WITH BRUCE TOMPKIN

Interview with a food safety expert: Dr R. Bruce Tompkin
R B Tompkin, Retired, USA and J Sofos, Colorado State University, USA
 - Food safety: past and current
 - Food safety management systems
 - Future efforts to further control food safety concerns

PART 2 PATHOGEN UPDATES

Pathogen update: Salmonella
T Hald, DTU, Denmark
 - Introduction
 - Incidence and burden of human salmonellosis
 - Epidemiology and disease transmission in humans
 - Classification and subtypes
 - Tracing the sources of human salmonellosis – source attribution
 - Discussion on sources to human salmonellosis
 - References

Pathogen update: Listeria monocytogenes
J Chen and K Nightingale, Texas Tech, USA
 - The genus Listeria, L monocytogenes and listeriosis
 - Listeriosis: epidemiology, virulence factors and evolution
 - In vitro and in vivo models to assess virulence
 - Ecology, transmission and genetic diversity of L Monocytogenes
 - Regulations and risk assessments
 - Conclusions
 - References

Pathogen update: Bacillus species
F Carlin, INRA, France and C Nguyen-the, INRA, France
 - Introduction
 - Bacillus cereus in food: characterisation and taxonomy
 - Poisoning caused by B cereus and other Bacillus spp
 - Control of Bacillus species in foods and food processing
 - Conclusion
 - References

Pathogen update: Vibro species
M Strom, National Oceanic and Atmospheric Administration, USA
 - Introduction
 - Source of infection, types of pathology
 - Virulence and strain variability
 - Current risk management Other human food-borne pathogenic vibrios
 - Current and future trends
 - References

Emerging parasites in food
Y Ortega, University of Georgia, USA
 - Introduction
 - Protozoa
 - Cestoda
 - Nematoda
 - Trematoda
 - Epidemiology, prevention and control
 - Conclusions
 - References

New research on antimicrobial resistance in foodborne pathogens
J Threlfall, HPA, UK
 - Introduction
 - Increasing occurrence of resistance to quinolones and cephalosporins in Salmonella
 - Increasing occurrences of resistance to quinolones and macrolides in Campylobacter
 - The recent emergence and spread of new multidrug-resistant clones of monophasic ‘Salmonella Typhimurium-like’ organisms
 - Rapid emergence and spread of strains of Enterobacteriaceae, and in particular Escherichia coli, exhibiting resistance to extended spectrum beta (ß)-lactamases (ESBLs) or producing AmpC (ß)-lactamases, control measures
 - References

Antibiotic resistance development and identification of response measures
T Kuile and S Brul, University of Amsterdam, The Netherlands
 - Introduction
 - Existing international risk assessments
 - Control targets
 - Monitoring and reporting usage and resistance
 - Reservation of antibiotics for human health care
 - Prudent use
 - Role of the competent authorities
 - Responsibilites for veterinarians
 - Farmers mission
 - Conclusion
 - Control measures that can be implemented immediately
 - References

PART 3 PATHOGEN SURVEILLANCE, DETECTION AND IDENTIFICATION

Advances in separation and concentration of microorganisms from food samples
L Jaykus and S H Suh, North Carolina State University and Byron Brehm-Stecher, Iowa State University, USA
 - Introduction
 - The need for pre-analytical sample processing
 - Emerging approaches
 - Conclusions
 - References

Second generation polymerase chain reaction (PCR) and DNA microarrays for in vitro and in situ study of foodborne pathogens
K Rantsiou and L Cocolin, University of Turin, Italy
 - Introduction
 - Quantitative polymerase chain reaction (PCR)
 - Transcriptomics
 - Conclusions and future trends
 - References

New approaches in microbial pathogen detection
J Irudayaraj, Purdue University, USA
 - Introduction
 - Detection methods
 - Emerging methods
 - Future trends
 - References

Tracking of pathogens via virulence factors: Shiga toxin-producing Escherichia coli in cattle and potential risk for human disease
J Elder, Colorado State University and K Nightingale, Texas Tech, USA
 - Introduction
 - The impact of Shiga toxin-producing E.coli (SHEC) on public health
 - STEC virulence factors
 - Prevalence of STEC in cattle and other reservoirs
 - Challenges and considerations for the detection of STEC
 - Summary and discussion
 - References and further readings

New research on estimating the global burden of foodborne disease
R Lake, Institute of Environmental Science and Research, New Zealand, A H Havelaar, National Institute for Public Health and the Environment, The Netherlands and T Kuchenmuller, WMO, Denmark
 - Introduction
 - Estimating the burden of foodborne diseases: metrics and attribution
 - Foodborne Disease Burden Epidemiology Reference Group (FERG) structure and process
 - FERG outputs to date
 - Future trends
 - References and additional reading

PART 4 FOOD PRESERVATION TECHNIQUES

Novel methods for pathogen control in livestock preharvest: an update
T R Callaway, R C Anderson, T S Edrington, K J Genovese, R B Harvey, T L Poole and D J Nisbet, USDA-ARS, USA
 - Introduction
 - Foodborne pathogenic bacteria: Human exposure routes
 - The gastrointestinal tract microflora and ecological inertia
 - Delineation of anti-pathogen versus pro-commensal strategies
 - Competitive enhancement strategies to reduce food-borne pathogens
 - Direct anti-pathogen strategies to reduce food-borne pathogen
 - Animal management intervention strategies
 - Future trends
 - Conclusions
 - References

New research on ensuring safety in dry processing environments
J-L Cordier, Nestlé Quality Assurance Center, Switzerland
 - Introduction
 - Control measures applied during the manufacture of low-moisture products
 - Survival of pathogens low-moisture products and environments
 - Fate of pathogens low-moisture processing environments
 - Cleaning procedures
 - Verification of control measures
 - Disinfection and use of sanitizers
 - Conclusion
 - References

New research on bacteriophage and food safety
J Klumpp and M J Loessner, ETH Zurich, Switzerland
 - Introduction
 - Bacteriophages of foodborne pathogens
 - General considerations for bacteriophage application
 - Phage preparations for pathogen detection and control
 - Bacteriophage lytic enzymes and their application in food
 - Pathogen detection
 - Conclusions
 - References

New research on MAP and pathogen behaviour
A Vermeulen, P Ragaert, A Rajkovic, S Samapundo, F Lopez-Galvez and F Devlieghere, Ghent University, Belgium
 - Introduction
 - Trends in packaging configurations
 - Effect of packaging configuration on food safety
 - Critical evaluation of current research on modified atmosphere packaging and food safety and some future research trends
 - References

New research on organic acids and pathogen behaviour
K Koutsoumanis, Aristotle University of Thessaloniki and P Skandamis, Agricultural University of Athens, Greece
 - Introduction
 - Applications of organic acids in fresh meat decontamination
 - Application of organic acids in fresh produce decontamination
 - Risks and concerns: microbial adaptation
 - Legislation aspects
 - Conclusion
 - References and further reading

Progress in intervention programmes to eradicate foodborne helminth infections
K Kniel, University of Delaware, USA
 - Introduction
 - Foodborne helminth infections and food animal contamination
 - Impact of intervention programs
 - Future directions
 - References

PART 5 PATHOGEN CONTROL MANAGEMENT

Advances in understanding of the impact of personal hygiene and human behaviour on food safety
C Griffith, Editor of British Food Journal, UK
 - Introduction
 - Food handler knowledge and practices
 - Food handlers, cross contamination and hand hygiene
 - Food safety culture
 - Food hygiene training
 - Conclusion and future trends
 - Further reading
 - References

Expanding the use of HACCP beyond its traditional application areas
W H Sperber, Retired, USA
 - Introduction
 - Historical perspective
 - Contemporary perspective
 - Expansion of HACCP beyond traditional areas of application
 - Necessary and practical food safety improvements
 - Barriers to food safety progress
 - A plan for global food safety progress
 - References

Biotracing in food safety
G C Barker, Institute of Food Research, UK
 - Introduction
 - Elements of biotracing
 - Biotracing in food chain systems
 - Conclusion
 - References

PART 6 UNDERSTANDING AND MODELLING PATHOGEN BEHAVIOUR

Advances in single-cell approaches for the study of foodborne pathogens
B Brehm-Stecher, Iowa State University, USA
 - Introduction
 - Single-cell analyses in food microbiology
 - Advances in single-cell techniques for the study of foodborne pathogens
 - Conclusion and future trends
 - References

Advances in genomics and proteomics-based methods for the study of foodborne bacterial pathogens
P Fratamico, USDA-ARS, USA
 - Introduction
 - Genomic technologies: sequencing, typing and profiling
 - Functional genomics
 - Molecular serotyping, subtyping and metagenomics
 - Food-based proteomic investigations (including introductory section ‘Proteomic-based techniques’)
 - Mass spectrometry
 - Future trends
 - References

Next generation of predictive models
J Baranyi, A Metris and C Pin, Institute of Food Research, UK
 - Introduction
 - Models at cell-population level
 - Models at single-cell level
 - Molecular level
 - Conclusions
 - References