This book focuses on state of the art technologies to produce
microbiologically safe foods for our global dinner table.
Each chapter summarizes the most recent scientific advances,
particularly with respect to food processing, pre- and post-harvest
food safety, quality control, and regulatory information.
The book begins with a general discussion of microbial hazards
and their public health ramifications. It then moves on
to survey the production processes of different food types,
including dairy, eggs, beef, poultry, and fruits and vegetables,
pinpointing potential sources of human foodborne diseases. The
authors address the growing market in processed foods as well novel
interventions such as innovative food packaging and technologies to
reduce spoilage organisms and prolong shelf life. Each chapter also
describes the ormal flora of raw product, spoilage issues,
pathogens of concern, sources of contamination, factors that
influence survival and growth of pathogens and spoilage organisms,
indicator microorganisms, approaches to maintaining product quailty
and reducing harmful microbial populations, microbial standards for
end-product testing, conventional microbiological and molecular
methods, and regulatory issues.
Other important topics include the safety of genetically
modified organisms (GMOs), predictive microbiology, emerging
foodborne pathogens, good agricultural and manufacturing processes,
avian influenza, and bioterrorism.
Autorentext
Norma Heredia, ScD, is Professor of Food Safety at the
University of Nuevo Leon in Mexico. Her research focus is the
epidemiology and control of microorganisms in foods. She serves the
industry and government as a consultant and in laboratory analysis
of food microbiology. She has served on the editorial boards and as
an ad hoc reviewer for several journals.
Irene Wesley, DPH, is a microbiologist at the National Animal
Disease Center, part of the USDA's Agricultural Research Service,
in Ames, Iowa. Her research focus is the on-farm detection of
microbial foodborne pathogens in livestock and poultry. She is a
member of the American Academy of Microbiology and has served on
national food safety committees and editorial boards.
Santos Garcia, ScD, is Professor and Consultant of Food Safety
at the University of Nuevo Leon in Mexico. His research focus is
the physiology and control of microbial food-borne pathogens. He
has served on international food safety committees and editorial
boards for several journals. He is a coeditor of Guide to Foodborne
Pathogens (Wiley).
Zusammenfassung
This book focuses on state of the art technologies to produce microbiologically safe foods for our global dinner table. Each chapter summarizes the most recent scientific advances, particularly with respect to food processing, pre- and post-harvest food safety, quality control, and regulatory information.
The book begins with a general discussion of microbial hazards and their public health ramifications. It then moves on to survey the production processes of different food types, including dairy, eggs, beef, poultry, and fruits and vegetables, pinpointing potential sources of human foodborne diseases. The authors address the growing market in processed foods as well novel interventions such as innovative food packaging and technologies to reduce spoilage organisms and prolong shelf life. Each chapter also describes the ormal flora of raw product, spoilage issues, pathogens of concern, sources of contamination, factors that influence survival and growth of pathogens and spoilage organisms, indicator microorganisms, approaches to maintaining product quailty and reducing harmful microbial populations, microbial standards for end-product testing, conventional microbiological and molecular methods, and regulatory issues.
Other important topics include the safety of genetically modified organisms (GMOs), predictive microbiology, emerging foodborne pathogens, good agricultural and manufacturing processes, avian influenza, and bioterrorism.
Inhalt
CONTRIBUTORS.
FOREWORD.
PREFACE.
I MICROBIAL FOOD HAZARDS.
1 PUBLIC HEALTH IMPACT OF FOODBORNE ILLNESS: IMPETUS FOR THE INTERNATIONAL FOOD SAFETY EFFORT (Irene V. Wesley).
1.1 Introduction.
1.2 Statistical Estimates.
1.3 Impact of Representative Foodborne Pathogens.
1.4 National Microbial Baseline Surveys.
1.5 Global Marketplace.
References.
2 FOODBORNE PATHOGENS AND TOXINS: AN OVERVIEW (Santos Garcia and Norma Heredia).
2.1 Introduction.
2.2 Aeromonas.
2.3 Arcobacter.
2.4 Bacillus cereus.
2.5 Brucella.
2.6 Campylobacter.
2.7 Clostridium botulinum.
2.8 Clostridium perfringens.
2.9 Escherichia coli.
2.10 Listeria.
2.11 Plesiomonas shigelloides.
2.12 Salmonella.
2.13 Shigella.
2.14 Staphylococcus aureus.
2.15 Vibrio.
2.16 Yersinia.
2.17 Mycotoxins and Fungi.
2.18 Cryptosporidium.
2.19 Cyclospora.
2.20 Entamoeba.
2.21 Giardia.
2.22 Anisakis simplex.
2.23 Ascaris.
2.24 Diphyllobothrium latum.
2.25 Taenia.
2.26 Trichinella spiralis.
2.27 Hepatitis A and E Viruses.
2.28 Norovirus.
References.
II EMERGING ISSUES.
3 CRONOBACTER GEN. NOV. (ENTEROBACTER) SAKAZAKII: CURRENT KNOWLEDGE AND FUTURE CONSIDERATIONS (Genisis Iris Dancer and Dong-Hyun Kang).
3.1 Introduction.
3.2 History of Illness Caused by (E). sakazakii.
3.3 Infant Susceptibility.
3.4 Novel Prevention Strategies.
3.5 Infant Formula Processing.
3.6 Biochemical Characterization and Taxonomy.
3.7 Environmental Sources of (E). sakazakii.
3.8 Resistance and Virulence Factors of (E). sakazakii.
3.9 Current Isolation and Detection Techniques.
References.
4 PRION DISEASES (Debbie McKenzie and Judd Aiken).
4.1 Introduction.
4.2 Transmissible Spongiform Encephalopathies.
4.3 Nature of the Illness Caused.
4.4 Pathogenesis.
4.5 Characteristics of the Agent.
4.6 Epidemiology.
4.7 PrPSc Detection.
4.8 Physical Means of Destruction of the Organism.
4.9 Prevention and Control Measures.
References.
5 AVIAN INFLUENZA A (H5N1): POTENTIAL THREAT TO FOOD SAFETY (James Mark Simmerman and Peter K. Ben Embarek).
5.1 Introduction.
5.2 Emergence of H5N1 Avian Influenza.
5.3 Epidemiology of Human H5N1 Infection.
5.4 Clinical Presentation and Laboratory Diagnosis.
5.5 Food Safety Considerations.
5.6 Global Response.
References.
III FOOD SAFETY ISSUES AND THE MICROBIOLOGY OF SPECIFIC COMMODITIES.
6 FOOD SAFETY ISSUES AND THE MICROBIOLOGY OF BEEF (Robin C. Anderson, Steven C. Ricke, Bwalya Lungu, Michael G. Johnson, Christy Oliver, Shane M. Horrocks, and David J. Nisbet).
6.1 Introduction.
6.2 Enterohemorrhagic Escherichia coli O157:H7 in Beef.
6.3 Salmonella in Beef.
6.4 Listeria in Beef.
6.5 Campylobacter in B...