Elsevier Advances in Microbial Food Safety: 1 (Woodhead Publishing Series in Food Science, Technology and Nutrition)

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. Key Features: 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. Contents: Part 1 Expert interview with Bruce Tompkin: Interview with a food safety expert: Dr R Bruce Tompkin. Part 2 Pathogen updates: Pathogen update: Salmonella; Pathogen update: Listeria monocytogenes; Pathogen update: Bacillus species; Pathogen update: Vibro species; Emerging parasites in food; New research on antimicrobial resistance in foodborne pathogens; Antibiotic resistance development and identification of response measures. Part 3 Pathogen surveillance, detection and identification: Advances in separation and concentration of microorganisms from food samples; Second generation polymerase chain reaction (PCR) and DNA microarrays for in vitro and in situ study of foodborne pathogens; New approaches in microbial pathogen detection; Tracking of pathogens via virulence factors: Shiga toxin-producing Escherichia coli in cattle and potential risk for human disease; New research on estimating the global burden of foodborne disease. Part 4 Food preservation techniques: Novel methods for pathogen control in livestock preharvest: An update; New research on ensuring safety in dry processing environments; New research on bacteriophage and food safety; New research on MAP and pathogen behaviour; New research on organic acids and pathogen behaviour; Progress in intervention programmes to eradicate foodborne helminth infections. Part 5 Pathogen control management: Advances in understanding of the impact of personal hygiene and human behaviour on food safety; Expanding the use of HACCP beyond its traditional application areas; Biotracing in food safety. Part 6 Understanding and modelling pathogen behaviour: Advances in single-cell approaches for the study of foodborne pathogens; Advances in genomics and proteomics-based methods for the study of foodborne bacterial pathogens; Next generation of predictive models.