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Full Description
Understand how to control microbial pathogens and toxic agents at all stages of the food supply chain.Details the characteristics of specific pathogens and toxins, the illnesses they cause, and the factors such as food processing operations that affect their survival and growth in food products.Explores the most recent advances in biological, chemical, and physical interventions to control foodborne hazards during preharvest, harvest, food processing, and in retail ready-to-eat foods and food service operations.Discusses the latest methods to rapidly detect foodborne pathogens and the implementation of comprehensive food safety management systems.This title is published by the American Society of Microbiology Press and distributed by Taylor and Francis in rest of world territories.
Contents
Table of Contents1. Bacillus cereus and Other Bacillus spp. Mansel W. Griffiths 2. Campylobacter jejuni and Other Campylobacters Nelson A. Cox, L. Jason Richardson, and Michael T. Musgrove3. Clostridium botulinum Michael W. Peck4. Clostridium perfringensVijay K. Juneja, John S. Novak, and Ronald J. Labbe 5. Diarrheagenic Escherichia coliCatherine S. Beauchamp and John N. Sofos6. Listeria monocytogenesAnna C. S. Porto-Fett, Jeffrey E. Call, Peter M. Muriana, Timothy A. Freier, and John B. Luchansky7. Salmonella Stan Bailey, L. Jason Richardson, Nelson A. Cox, and Douglas E. Cosby 8. Staphylococcal Food Poisoning Keun Seok Seo and Gregory A. Bohach9. ShigellaKeith A. Lampel10. Pathogenic Vibrios in SeafoodAnita C. Wright and Keith R. Schneider11. Yersinia enterocolitica and Yersinia pseudotuberculosisMaria Fredriksson-Ahomaa, Miia Lindstroem, and Hannu Korkeala12. Other Bacterial Pathogens: Aeromonas, Arcobacter, Helicobacter, Mycobacterium, Plesiomonas, and Streptococcus Elaine M. D'Sa and Mark A. Harrison13. Food-Borne Parasites Dolores E. Hill and J. P. Dubey14. Human Pathogenic Viruses in Food Lee-Ann Jaykus and Blanca Escudero-Abarca15. Seafood ToxinsSherwood Hall16. Biogenic Amines in FoodK. Koutsoumanis, C. Tassou, and G.-J. E. Nychas 17. Fungal and Mushroom ToxinsCharlene Wolf-Hall18. Critical Evaluation of Uncertainties of Gluten Testing: Issues and Solutions for Food Allergen DetectionCarmen Diaz-Amigo and Jupiter M. Yeung19. Naturally Occurring Toxins in Plants Andrea R. Ottesen and Bernadene A. Magnuson 20. Chemical Residues: Incidence in the United States Stanley E. Katz and Paula Marie L. Ward 21. A European Food Safety Perspective on Residues of Veterinary Drugs and Growth-Promoting Agents Martin Danaher and Deirdre M. Prendergast22. Prions and Prion Diseases Dragan Momcilovic23. Interventions for Hazard Control in Foods Preharvest Jarret D. Stopforth, Balasubrahmanyam Kottapalli, and John N. Sofos24. Interventions for Hazard Control in Foods during Harvesting Mayra Marquez-Gonzalez, Kerri B. Harris, and Alejandro Castillo25. Interventions for Hazard Control during Food Processing Ifigenia Geornaras and John N. Sofos26. Interventions for Hazard Control in Retail-Handled Ready-To-Eat Foods Alexandra Lianou and John N. Sofos27. Interventions for Hazard Control at Food Service O. Peter Snyder, Jr.28. Recent Developments in Rapid Detection Methods Lawrence D. Goodridge and Mansel W. Griffiths 29. Molecular Subtyping and Tracking Food-Borne Bacterial Pathogens Brandon A. Carlson and Kendra K. Nightingale 30. Food Safety Management SystemsVirginia N. Scott and Yuhuan Chen
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