Details

The Microbiology of Safe Food


The Microbiology of Safe Food


3. Aufl.

von: Stephen J. Forsythe

86,99 €

Verlag: Wiley-Blackwell
Format: EPUB
Veröffentl.: 11.11.2019
ISBN/EAN: 9781119405535
Sprache: englisch
Anzahl Seiten: 608

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Beschreibungen

<p><b>Exploring food microbiology, its impact upon consumer safety, and the latest strategies for reducing its associated risks </b></p> <p>As our methods of food production advance, so too does the need for a fuller understanding of food microbiology and the critical ways in which it influences food safety. <i>The Microbiology of Safe Food </i>satisfies this need, exploring the processes and effects of food microbiology with a detailed, practical approach. Examining both food pathogens and spoilage organisms, microbiologist Stephen J. Forsythe covers topics ranging from hygiene regulations and product testing to microbiological criteria and sampling plans.</p> <p>This third edition has been thoroughly revised to cater to the food scientists and manufacturers of today, addressing such new areas as: </p> <ul> <li>Advances in genomic analysis techniques for key organisms, including <i>E. coli</i>, <i>Salmonella,</i> and <i>L. monocytogenes</i></li> <li>Emerging information on high-throughput sequencing and genomic epidemiology based on genomic analysis of isolates</li> <li>Recent work on investigations into foodborne infection outbreaks, demonstrating the public health costs of unsafe food production</li> <li>Updates to the national and international surveillance systems, including social media</li> </ul> <p>Safe food for consumers is the ultimate goal of food microbiology. To that end, <i>The Microbiology of Safe Food </i>focuses on the real-world applications of the latest science, making it an essential companion for all those studying and working in food safety. </p>
<p>Preface to third edition xvii</p> <p>Preface to second edition xix</p> <p>Preface to first edition xxi</p> <p><b>1 Foodborne infections 1</b></p> <p>1.1 The microbial world and its relationship to food 2</p> <p>1.2 Origins of safe food production 6</p> <p>1.3 Overview of foodborne illness 7</p> <p>1.4 Public perception of safe food 14</p> <p>1.5 Causes of foodborne illness 17</p> <p>1.6 Food poisoning due to common food commodities 20</p> <p>1.7 Host‐related issues 22</p> <p>1.8 Hygiene hypothesis 23</p> <p>1.9 Chronic sequelae following foodborne illness 23</p> <p>1.10 The size of the foodborne illness problem 24</p> <p>1.11 The cost of foodborne diseases 36</p> <p>1.12 Changes in antimicrobial resistance of foodborne pathogens 38</p> <p>1.13 Food safety following natural disasters, and conflict 42</p> <p>1.14 Food microbiology, foodborne diseases and climate change 43</p> <p><b>2 Basic aspects 45</b></p> <p>2.1 The human intestinal tract 45</p> <p>2.2 The normal human intestinal flora 46</p> <p>2.3 Host resistance to foodborne infections 51</p> <p>2.4 Bacterial cell structure 52</p> <p>2.5 Bacterial toxins and other virulence determinants 55</p> <p>2.6 Microbial growth cycle 63</p> <p>2.7 Death kinetics 63</p> <p>2.8 Factors affecting microbial growth 68</p> <p>2.9 Microbial response to stress 73</p> <p>2.10 Predictive modelling 78</p> <p><b>3 Food preservation and spoilage organisms 85</b></p> <p>3.1 Spoilage micro‐organisms 85</p> <p>3.2 Shelf life indicators 91</p> <p>3.3 Methods of preservation and shelf life extension 93</p> <p>3.4 Preservatives 95</p> <p>3.5 Physical methods of preservation 100</p> <p>3.6 Packaging 109</p> <p>3.7 Fermented food products 111</p> <p>3.8 Organisms involved in the production of fermented foods 118</p> <p>3.9 Functional foods: probiotics and gut modulation 128</p> <p><b>4 Bacterial foodborne pathogens 135</b></p> <p>4.1 Indicator organisms 137</p> <p>4.2 <i>Campylobacter jejuni, C. coli </i>and <i>C. lari </i>139</p> <p>4.3 <i>Salmonella </i>serovars 148</p> <p>4.4 Pathogenic <i>E. coli </i>160</p> <p>4.5 <i>Sh. dysenteriae </i>and <i>Sh. sonnei </i>176</p> <p>4.6 <i>Cronobacter </i>species 178</p> <p>4.7 <i>Vibrio cholerae</i>, <i>V. parahaemolyticus </i>and <i>V. vulnificus </i>184</p> <p>4.8 <i>Brucella melitensis, Br. abortus </i>and <i>Br. suis </i>188</p> <p>4.9 <i>Yersinia enterocolitica </i>189</p> <p>4.10 <i>Aeromonas hydrophila, A. caviae </i>and <i>A. sobria </i>191</p> <p>4.11 <i>Plesiomonas shigelloides </i>193</p> <p>4.12 <i>Listeria monocytogenes </i>194</p> <p>4.13 <i>Staphylococcus aureus </i>207</p> <p>4.14 <i>Clostridium perfringens </i>210</p> <p>4.15 <i>Clostridium botulinum </i>211</p> <p>4.16 <i>B. cereus </i>group 213</p> <p>4.17 <i>Enterococcus </i>and <i>Streptococcus </i>species 217</p> <p>4.18 Emerging and uncommon foodborne pathogens 219</p> <p><b>5 Foodborne pathogens: viruses, toxins, parasites and prions 233</b></p> <p>5.1 Foodborne viruses 233</p> <p>5.2 Seafood and shellfish poisoning 244</p> <p>5.3 Foodborne parasites: eucaryotes 248</p> <p>5.4 Mycotoxins 253</p> <p><b>6 Methods of detection and characterisation 259</b></p> <p>6.1 Prologue 259</p> <p>6.2 Conventional methods 264</p> <p>6.3 Rapid sampling methods 269</p> <p>6.4 Rapid end‐detection methods 273</p> <p>6.5 DNA‐based molecular typing and proteomic methods 279</p> <p>6.6 Identification and typing methods based on high‐throughput DNA sequencing 288</p> <p>6.7 Specific detection procedures and accreditation 292</p> <p><b>7 Microbiological criteria 313</b></p> <p>7.1 Background to microbiological criteria and end‐product testing 313</p> <p>7.2 International commission on microbiological specifications for foods (ICMSF) 313</p> <p>7.3 Codex Alimentarius principles for the establishment and application of microbiological criteria 314</p> <p>7.4 Sampling plans 316</p> <p>7.5 Variables plans 318</p> <p>7.6 Attributes sampling plan 321</p> <p>7.7 Principles 322</p> <p>7.8 Microbiological limits 329</p> <p>7.9 Implemented microbiological criteria 333</p> <p>7.10 UK guidelines for ready‐to‐eat foods 333</p> <p><b>8 Hygienic production practices 337</b></p> <p>8.1 Contribution of food handlers to foodborne illness 337</p> <p>8.2 Personnel hygiene and training 337</p> <p>8.3 Cleaning 340</p> <p>8.4 Detergents and disinfectants 343</p> <p>8.5 Microbial biofilms 343</p> <p>8.6 Assessment of cleaning and disinfection efficiency 348</p> <p><b>9 Food safety management tools 351</b></p> <p>9.1 The manufacture of hygienic food 351</p> <p>9.2 Microbiological safety of food in world trade 357</p> <p>9.3 Consumer pressure effect on food processing 358</p> <p>9.4 The management of hazards in food in international trade 359</p> <p>9.5 Hazard analysis critical control point (HACCP) 359</p> <p>9.6 Prerequisite programme 360</p> <p>9.7 Outline of HACCP 363</p> <p>9.8 Microbiological criteria and HACCP 367</p> <p>9.9 Microbiological hazards and their control 369</p> <p>9.10 HACCP plans 371</p> <p>9.11 GMP and GHP 382</p> <p>9.12 Quality systems 382</p> <p>9.13 Total quality management 382</p> <p><b>10 Microbiological risk assessment 385</b></p> <p>10.1 Risk analysis and microbiological risk assessment 385</p> <p>10.2 Origin of MRA 387</p> <p>10.3 MRA – an overview 389</p> <p>10.4 MRA – structure 392</p> <p>10.5 Risk assessment 395</p> <p>10.6 Risk management 415</p> <p>10.7 Food safety objectives (FSO) 419</p> <p>10.8 Risk communication 421</p> <p>10.9 Future developments in MRA 422</p> <p><b>11 Application of microbiological risk assessment 425</b></p> <p>11.1 <i>Salmonella </i>serovars 425</p> <p>11.2 <i>Campylobacter </i>435</p> <p>11.3 <i>L. monocytogenes </i>442</p> <p>11.4 <i>E. coli </i>O157 449</p> <p>11.5 <i>Bacillus cereus </i>451</p> <p>11.6 <i>Vibrio parahaemolyticus </i>453</p> <p>11.7 <i>Cronobacter </i>species and <i>Salmonella </i>in powdered infant formula (PIF) 455</p> <p>11.8 Viral risk assessments 457</p> <p><b>12 International control of microbiological hazards in foods: regulations and authorities 459</b></p> <p>12.1 Control of foodborne pathogens 459</p> <p>12.2 World Health Organisation (WHO), global food security from accidental and deliberate contamination 464</p> <p>12.3 Regulations in international trade of food 467</p> <p>12.4 Codex Alimentarius Commission (CAC) 468</p> <p>12.5 SPS measures, Technical Barriers to Trade (TBT) and the WHO 469</p> <p>12.6 EU legislation 470</p> <p>12.7 International food safety agencies 471</p> <p><b>13 Surveillance and foodborne outbreak investigation 475</b></p> <p>13.1 Surveillance programmes 475</p> <p>13.2 Outbreak investigations 483</p> <p>13.3 Social media, crowd sourcing and reporting food poisoning cases 492</p> <p>13.4 Mobile phones and food safety 493</p> <p>13.5 Food terrorism and biocrimes 493</p> <p><b>14 Whole‐genome sequencing, microbiomes and genomic epidemiology 499</b></p> <p>14.1 High‐throughput DNA sequencing 499</p> <p>14.2 Microbiome analysis 501</p> <p>14.3 Genomic epidemiology 503</p> <p>14.4 Key outbreaks investigated using genomic epidemiology 505</p> <p>Glossary of terms 515</p> <p>List of abbreviations 521</p> <p>Food safety resources on the world wide web 525</p> <p>Plates and credits 531</p> <p>References 533</p> <p>Index 563</p>
<p><b>STEPHEN J. FORSYTHE</b> is former Professor of Microbiology at Nottingham Trent University, Nottingham, UK. He is currently Visiting Professor to many universities and sits on a number of governmental advisory committees. He has many years of experience teaching food microbiology to university students and professionals within the food industry and government regulatory bodies.
<p><b>Exploring food microbiology, its impact upon consumer safety, and the latest strategies for reducing its associated risks</b> <p>As our methods of food production advance, so too does the need for a fuller understanding of food microbiology and the critical ways in which it influences food safety.<i> The Microbiology of Safe Food</i> satisfies this need, exploring the processes and effects of food microbiology with a detailed, practical approach. Examining both food pathogens and spoilage organisms, microbiologist Stephen J. Forsythe covers topics ranging from hygiene regulations and product testing to microbiological criteria and sampling plans. <p>This third edition has been thoroughly revised to cater to the food scientists and manufacturers of today, addressing such new areas as: <ul> <li>Advances in genomic analysis techniques for key organisms, including <i>E. coli, Salmonella,</i> and <i>L. monocytogenes</i></li> <li>Emerging information on high-throughput sequencing and genomic epidemiology based on genomic analysis of isolates</li> <li>Recent work on investigations into foodborne infection outbreaks, demonstrating the public health costs of unsafe food production</li> <li>Updates to the national and international surveillance systems, including social media.</li> </ul> <p>Safe food for consumers is the ultimate goal of food microbiology. To that end, <i>The Microbiology of Safe Food</i> focuses on the real-world applications of the latest science, making it an essential companion for all those studying and working in food safety.

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