Woodhead Publishing Foodborne Pathogens: Hazards, Risk Analysis and Control (Woodhead Publishing Series in Food Science, Technology and Nutrition)

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 1 focuses on risk assessment and management in the food chain. Chapters in this section cover pathogen detection, microbial modelling the risk assessment procedure, pathogen control in primary production, hygienic design and sanitation, among other topics. Parts 2 and 3 then review the management of key bacterial and non-bacterial foodborne pathogens. Key Features: strengthens the highly successful first edition of Foodborne pathogens with extensively revised and expanded coverage; discusses risk assessment and management in the food chain. New chapters address pathogen control, hygiene design and HACCP. Contents: Part 1 Risk assessment and management in the food chain: Introduction; Detecting pathogens in food; Modeling the growth, survival and death of microbial pathogens in foods; Risk assessment and pathogen management; Emerging foodborne pathogens and the food industry; Pathogen control in primary production: meat, dairy and eggs; Pathogen control in primary production: crop foods; Pathogen control in primary production: fisheries and aquaculture; Pathogen control in primary production: bivalve shellfish; Hygienic plant design; Hygienic equipment design; Sanitation; Safe process design and operation; The effective implementation of HACCP systems in food processing; Good practice for food handlers and consumers. Part 2 Bacterial hazards: Preservation principles and technologies: Pathogenic Escherichia coli; Salmonella; Listeria monocytogenes; Campylobacter and Arcobacter; Other Gram-negative bacterial pathogens; Staphylococcus aureus and other pathogenic Gram positive cocci; Pathogenic Clostridium species; Pathogenic Bacillus species. Part 3 Other agents of foodborne disease: Hepatitis viruses and emerging viruses; Parasites: Cryptosporidium, Giardia, Cyclospora, Entamoeba histolytica, Toxoplasma gondii and pathogenic free-living amoebae (Acanthamoeba spp. and Naegleria fowleri) as foodborne pathogens; Foodborne helminth infections; Toxigenic fungi; Mycobacterium paratuberculosis; Transmissible Spongiform Encephalopathy (Prion Disease); Histamine fish poisoning: new information to control a common seafood safety issue; Gastroenteritis viruses.