عنوان

Foodborne pathogens :

1845696336

9781845696337

143980768X

1615830421

1845693620

9781439807682

9781615830428

9781845693626

dltt

Foodborne pathogens :

[Book]

hazards, risk analysis, and control /

edited by Clive de W. Blackburn and Peter J. McClure.

2nd ed.

Oxford :

Woodhead Pub.,

2009.

1 online resource (xxii, 1224 pages) :

illustrations.

Woodhead Publishing Series in Food Science, Technology and Nutrition.

Previous edition: 2002.

Includes bibliographical references and index.

Cover; Foodborne pathogens: Hazards, risk analysis and control; Copyright; Contents; Contributor contact details; Part I Risk assessment and management in the food chain; 1 Introduction; 1.1 Trends in foodborne disease; 1.2 Incidence of foodborne disease; 1.3 Foodborne disease surveillance; 1.4 Emerging foodborne disease and changing patterns in epidemiology; 1.5 Control of foodborne disease; 1.6 Rationale for this book; 1.7 References; 2 Detecting pathogens in food; 2.1 Introduction; 2.2 Quality control and quality assurance; 2.3 Role of microbiology methods; 2.4 Applying microbiological testing; 2.5 Sampling; 2.6 Conventional microbiological techniques; 2.7 Rapid and automated methods; 2.8 Future trends; 2.9 References and further reading; 3 Modeling the growth, survival and death of microbial pathogens in foods; 3.1 Introduction; 3.2 Approaches to modeling; 3.3 Kinetic growth models; 3.4 Growth boundary models; 3.5 Kinetic death models; 3.6 Time to inactivation models; 3.7 Survival models; 3.8 Applications of models; 3.9 Future trends; 3.10 Sources of further information and advice; 3.11 Acknowledgements; 3.12 References;

4 Risk assessment and pathogen management; 4.1 Introduction; 4.2 Overview of microbial food safety risk assessment; 4.3 Approaches to microbial food safety risk assessment; 4.4 Industry use of microbial food safety risk assessment; 4.5 Future trends; 4.6 Sources of further information and advice; 4.7 References; 5 Emerging foodborne pathogens and the food industry; 5.1 Introduction; 5.2 Factors contributing to the emergence of new pathogens; 5.3 How to identify emerging pathogens: sources of information; 5.4 Management options; 5.5 Future trends; 5.6 References; 6 Pathogen control in primary production: meat, dairy and eggs; 6.1 Introduction; 6.2 Identifying and assessing hazards and risks; 6.3 Managing and controlling hazards and risks with ruminant animals; 6.4 Managing and controlling hazards and risks with pigs; 6.5 Managing and controlling hazards and risks with poultry; 6.6 Managing and controlling hazards and risks with eggs; 6.7 Future strategies and regulatory issues; 6.8 Sources of further information and advice; 6.9 References; 7 Pathogen control in primary production: crop foods; 7.1 Introduction; 7.2 Quality and safety in the food chain; 7.3 Crops as foodstuffs for humans; 7.4 Microbial food safety and food crops; 7.5 Fungal pathogens and mycotoxins; 7.6 Bacterial pathogens; 7.7 Viral and parasitic pathogens; 7.8 Food safety management in crop production; 7.9 Good agricultural practice (GAP); 7.10 GAP and food safety management; 7.11 Hazard Analysis Critical Control Point system (HACCP); 7.12 Developing a food safety management system; 7.13 Implementing and maintaining HACCP systems; 7.14 Farm assurance; 7.15 Future trends; 7.16 Conclusions; 7.17 Sources of further information and advice; 7.18 References.

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Effective control of pathogens continues to be of great importance to the food industry. The first edition of Foodborne pathogens quickly established itself as an essential guide for all those involved in the management of microbiological hazards at any stage in the food production chain. This major edition strengthens that reputation, with extensively revised and expanded coverage, including more than ten new chapters. Part one focuses on risk assessment and management in the food chain. Opening chapters review the important topics of pathogen detection, microbial modelling and the risk assessment procedure. Four new chapters on pathogen control in primary production follow, reflecting the increased interest in safety management early in the food chain. The fundamental issues of hygienic design and sanitation are also covered in more depth in two extra chapters. Contributions on safe process design and operation, HACCP and good food handling practice complete the section. Parts two and three then review the management of key bacterial and non-bacterial foodborne pathogens. A new article on preservation principles and technologies provides the context for following chapters, which discuss pathogen characteristics, detection methods and control procedures, maintaining a practical focus. There is expanded coverage of non-bacterial agents, with dedicated chapters on gastroenteritis viruses, hepatitis viruses and emerging viruses and foodborne helminth infections among others. The second edition of Foodborne pathogens: hazards, risk analysis and control is an essential and authoritative guide to successful pathogen control in the food industry. Strengthens the highly successful first edition of Foodborne pathogens with extensively revised and expanded coverageDiscusses risk assessment and management in the food chain. New chapters address pathogen control, hygiene design and HACCPAddresses preservation principles and technologies focussing on pathogen characteristics, detection methods and control procedures.

Foodborne pathogens.

9781439807682

Food-- Microbiology.

Foodborne diseases.

Blackburn, Clive de W.

McClure, Peter J.

Knovel (Firm)

20170128031440.9

pn

[Book]

Y