Microbial Food Safety

Microbial Food Safety

Author: Charlene Wolf-Hall

Publisher: CABI

ISBN: 9781780644806

Category: Technology & Engineering

Page: 198

View: 823

This interdisciplinary textbook provides the reader with vital information and comprehensive coverage of foodborne microbial pathogens of potential risk to human consumers. It includes human pathogens and toxins originating from plants, fungi and animal products and considers their origin, risk, prevention and control. From the perspectives of microorganisms and humans, the authors incorporate concepts from the social and economic sciences as well as microbiology, providing synergies to learn about complex food systems as a whole, and each stage that can present an opportunity to reduce risk of microbial contamination. Microbial Food Safety: A Food Systems Approach explains concepts through a food supply network model to show the interactions between how humans move food through the global food system and the impacts on microorganisms and risk levels of microbial food safety. Written by authors renowned in the field and with extensive teaching experience, this book is essential reading for upper-level undergraduate and postgraduate students of food microbiology, food safety and food science, in addition to professionals working in these areas.

Microbial Food Safety

Microbial Food Safety

Author: Omar A. Oyarzabal

Publisher: Springer Science & Business Media

ISBN: 1461411777

Category: Technology & Engineering

Page: 262

View: 319

In this book, some of the most qualified scientists review different food safety topics, ranging from emerging and reemerging foodborne pathogens, food regulations in the USA, food risk analysis and the most important foodborne pathogens based on food commodities. This book provides the reader with the necessary knowledge to understand some of the complexities of food safety. However, anybody with basic knowledge in microbiology will find in this book additional information related to a variety of food safety topics.

Advances in Microbial Food Safety

Advances in Microbial Food Safety

Author: J Sofos

Publisher: Elsevier

ISBN: 9780857098740

Category: Technology & Engineering

Page: 560

View: 929

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. 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

Advances in microbial food safety

Advances in microbial food safety

Author: C. Griffith

Publisher: Elsevier Inc. Chapters

ISBN: 9780128089781

Category: Technology & Engineering

Page: 560

View: 769

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 at the level of individuals. Recent work on food safety culture is examined and individual behaviour is discussed within the context of an organisation and its leadership. Methods and strategies for effective food hygiene training are reviewed.

Microbial Food Safety and Preservation Techniques

Microbial Food Safety and Preservation Techniques

Author: V Ravishankar Rai

Publisher: CRC Press

ISBN: 9781466593077

Category: Technology & Engineering

Page: 542

View: 469

In recent years, rapid strides have been made in the fields of microbiological aspects of food safety and quality, predictive microbiology and microbial risk assessment, microbiological aspects of food preservation, and novel preservation techniques. Written by the experts and pioneers involved in many of these advances, Microbial Food Safety and P

Advances in microbial food safety

Advances in microbial food safety

Author: R.B. Tompkin

Publisher: Elsevier Inc. Chapters

ISBN: 9780128089590

Category: Technology & Engineering

Page: 560

View: 625

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 weaknesses and the underlying reasons are described. The challenge for the food safety community will be to find acceptable solutions and achieve the higher level of protection that consumers expect.

Advances in microbial food safety

Advances in microbial food safety

Author: W.H. Sperber

Publisher: Elsevier Inc. Chapters

ISBN: 9780128089798

Category: Technology & Engineering

Page: 560

View: 256

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 multiple barriers to food-safety progress and proposes new measures for significant improvements in global food-safety management. Such measures are necessary if HACCP is to be applied to non-traditional areas in the supply chain.

Advances in microbial food safety

Advances in microbial food safety

Author: K. Koutsoumanis

Publisher: Elsevier Inc. Chapters

ISBN: 9780128089767

Category: Technology & Engineering

Page: 560

View: 472

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 at international level is presented. Key points and practical implications for the industry are discussed in the final section of the chapter.

Sequencing Technologies in Microbial Food Safety and Quality

Sequencing Technologies in Microbial Food Safety and Quality

Author: Devarajan Thangardurai

Publisher: CRC Press

ISBN: 9781000376395

Category: Technology & Engineering

Page: 500

View: 437

Molecular landscape for food safety analysis is rapidly revolutionizing because of high resolution and value added resulting analysis of next-generation sequencing (NGS) approaches. These modern sequencing technologies drive worldwide advancements in food safety and quality. Sequencing Technologies in Microbial Food Safety and Quality reviews several practices in that NGS contributes to foodborne pathogens functional characterization, management and control. This book focuses on potential uses of sequencing technologies in microbial food safety and quality and highlights present challenges in the food industry. Key Features: Application of whole genome sequencing technologies in disease diagnostics, surveillance, transmission, and outbreak investigation in food sector Impact of sequencing tools in the area of food microbiology Recent advances in genomic DNA sequencing of microbial species from single cells Microbial bioinformatics resources for food microbiology High-throughput insertion tracking by deep sequencing for the analysis of food pathogens This book includes contributions from experts who have manipulated sequencing tools in relation to microbial food safety and quality. Presenting comprehensive details about NGS approaches in food science, this book is an updated and reliable reference for food scientists, nutritionists, food product investigators to study and implement the sequencing technologies for developing quality and safe food. This book would also serve as informative resource for food industry officials, government researchers, food science or food nutrition students who seek comprehensive knowledge about the role of emerging sequencing technologies in revolutionizing the food industry.

Advances in microbial food safety

Advances in microbial food safety

Author: P. Fratamico

Publisher: Elsevier Inc. Chapters

ISBN: 9780128089828

Category: Technology & Engineering

Page: 560

View: 285

Omic technologies, including genomics, proteomics and metabolomics, are used to study pathogen behavior at the molecular level and develop improved pathogen detection and typing systems. Omic technologies analyze complete or nearly complete expressions of cell functions. DNA sequencing has resulted in complete genomes of foodborne pathogens. Omic-based technologies explore biological processes in a quantitative and integrative manner. They facilitate identification of genes and proteins that contribute to survival and persistence in food and other environments, that play a role in pathogenesis and that are targets for detection methods and control strategies. Challenges that remain are performing genomic and proteomic studies in food and other complex matrices and interpreting and analyzing the data produced from these investigations to enhance food safety.