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Advances in Microbial Food Safety

Advances in Microbial Food Safety
  • Author : J Sofos
  • Publisher : Elsevier
  • Release : 25 November 2014
GET THIS BOOKAdvances in Microbial Food Safety

Research and legislation in food microbiology continue to evolve, and outbreaks of foodborne disease place further pressure on the industry to provide microbiologically safe products. This second volume in the series Advances in Microbial Food Safety summarises major recent advances in this field, and complements volume 1 to provide an essential overview of developments in food microbiology. Part one opens the book with an interview with a food safety expert. Part two provides updates on single pathogens, and part three looks

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Advances in Microbial Food Safety

Advances in Microbial Food Safety
  • Author : J. Sofos
  • Publisher : Woodhead Publishing
  • Release : 13 November 2017
GET THIS BOOKAdvances in Microbial Food Safety

Research and legislation in food microbiology continue to evolve, and outbreaks of foodborne disease place further pressure on the industry to provide microbiologically safe products. This second volume in the series "Advances in Microbial Food Safety" summarises major recent advances in this field, and complements volume 1 to provide an essential overview of developments in food microbiology. Part one opens the book with an interview with a food safety expert. Part two provides updates on single pathogens, and part three looks

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Advances in microbial food safety

Advances in microbial food safety
  • Author : C. Griffith
  • Publisher : Elsevier Inc. Chapters
  • Release : 31 July 2013
GET THIS BOOKAdvances in microbial food safety

Food handler behaviour is important for producing safe food with food handler error a factor in many outbreaks. This chapter reviews food handler knowledge, attitudes and practices and the research methods used in their study. Infected food handlers spread pathogens to foods and other workers and the factors influencing this are analysed. Food handlers play a role in cross-contamination, an increasingly reported risk. The mechanisms for this and the components of hand hygiene are discussed. Historically, non-compliance has been assessed

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Advances in microbial food safety

Advances in microbial food safety
  • Author : J.-L. Cordier
  • Publisher : Elsevier Inc. Chapters
  • Release : 31 July 2013
GET THIS BOOKAdvances in microbial food safety

This chapter is a short overview of the current knowledge regarding pathogens in dry processing environments. The main control measures to ensure the safety of food products are then discussed, focusing on the behavior of Salmonella and control measures such as cleaning. Since most of the literature related to contamination of low-moisture foods is related to Salmonella, the majority of the topics discussed in the following sections are about this pathogen. Where available and relevant, additional information on other pathogens

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Advances in microbial food safety

Advances in microbial food safety
  • Author : R.B. Tompkin,J. Sofos
  • Publisher : Elsevier Inc. Chapters
  • Release : 31 July 2013
GET THIS BOOKAdvances in microbial food safety

This chapter is a series of questions and answers between John Sofos and Bruce Tompkin, giving Bruce’s perspective as a food microbiologist on food safety. Progress depends on epidemiologic studies by public health agencies and research by universities and government laboratories. Industry responded to microbial hazards and food-pathogen combinations with good manufacturing practices (GMPs) and hazard analysis and critical control point (HACCP) systems. Examples demonstrate improved consumer protection. Success depends on control measures, regulatory approval and consumer acceptance. Existing

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Advances in microbial food safety

Advances in microbial food safety
  • Author : A. Vermeulen,P. Ragaert,A. Rajkovic,S. Samapundo,F. Lopez-Galvez,F. Devlieghere
  • Publisher : Elsevier Inc. Chapters
  • Release : 31 July 2013
GET THIS BOOKAdvances in microbial food safety

Consumers are switching to fresh, minimally processed foods, creating challenges in terms of ensuring food safety. The shift in food production from local to global has led to a complex logistics chain. These trends and challenges have lead to the development of packaging materials with better barrier properties, and active and intelligent packaging. A recent trend is the increasing sustainability of food packaging. Modified atmosphere or vacuum packaging gives a longer shelf life by reducing the growth of spoilage microorganisms

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Advances in microbial food safety

Advances in microbial food safety
  • Author : P. Fratamico,N.W. Gunther
  • Publisher : Elsevier Inc. Chapters
  • Release : 31 July 2013
GET THIS BOOKAdvances in microbial food safety

Omic technologies, including genomics, proteomics and metabolomics, are used to study pathogen behavior at the molecular level and develop improved pathogen detection and typing systems. Omic technologies analyze complete or nearly complete expressions of cell functions. DNA sequencing has resulted in complete genomes of foodborne pathogens. Omic-based technologies explore biological processes in a quantitative and integrative manner. They facilitate identification of genes and proteins that contribute to survival and persistence in food and other environments, that play a role in

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Advances in microbial food safety

Advances in microbial food safety
  • Author : W.H. Sperber
  • Publisher : Elsevier Inc. Chapters
  • Release : 31 July 2013
GET THIS BOOKAdvances in microbial food safety

This chapter outlines the interactions between a hazard analysis and critical control point (HACCP) system and multiple prerequisite programs (PRPs) to produce a food-safety management program that can be applied globally throughout the food supply chain, from farm to table. The HACCP system is supported by three major PRPs: good agricultural practices, good hygienic practices and good consumer practices. While there are many effective food-safety practices and regulations, the current global system of food-safety management is poor. This chapter describes

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Advances in microbial food safety

Advances in microbial food safety
  • Author : K. Kniel
  • Publisher : Elsevier Inc. Chapters
  • Release : 31 July 2013
GET THIS BOOKAdvances in microbial food safety

This chapter discusses the intervention methods used to control two helminthic diseases of public health importance. Trichinella and Taenia are transmitted by undercooked contaminated meat. Important changes made to animal husbandry and animal feeding have led to a decrease in these diseases in parts of the world. Specific information is provided on disease transmission coupled with the success achieved by intervention programs.

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Advances in microbial food safety

Advances in microbial food safety
  • Author : K. Rantsiou,L. Cocolin
  • Publisher : Elsevier Inc. Chapters
  • Release : 31 July 2013
GET THIS BOOKAdvances in microbial food safety

Since the invention of the polymerase chain reaction (PCR) in the 1980s, applied molecular biology has progressed enormously. Following technological advancements, PCR analysis has become quantitative rather than qualitative. Quantitative PCR (qPCR) revolutionized molecular approaches to food safety, due to the ability to quantify specific pathogens in food. New methods for studying the transcription process, such as microarrays, can be used to investigate the behavior of pathogens in the food environment. Indeed, the effects of food–related conditions on gene

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Advances in microbial food safety

Advances in microbial food safety
  • Author : G.C. Barker
  • Publisher : Elsevier Inc. Chapters
  • Release : 31 July 2013
GET THIS BOOKAdvances in microbial food safety

Biotracing is a method for investigating food chain contamination events that concentrates on identification of probable sources. Biotracing is complementary to existing food safety assessments and is related to similar investigation processes in molecular epidemiology and forensic science. This chapter describes the background to biotracing, identifies important elements and describes an emerging methodology. In addition the chapter includes a review of a detailed biotracing model for Staphylococcus aureus in processed milk. The chapter concludes by highlighting options for food chain

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Advances in microbial food safety

Advances in microbial food safety
  • Author : K. Koutsoumanis,P. Skandamis
  • Publisher : Elsevier Inc. Chapters
  • Release : 31 July 2013
GET THIS BOOKAdvances in microbial food safety

This chapter discusses the research on the use of organic acids as decontamination agents for foods of animal and plant origin. First, the application of organic acids to meat decontamination (i.e., carcasses and trimmings) is presented followed by an overview of research into the use of organic acids for decontaminating vegetables, fruits and fruit juices. Both single and multiple interventions are discussed. Then, the potential concerns of microbial adaptation to acid treatments are examined and the current legislation status

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Advances in microbial food safety

Advances in microbial food safety
  • Author : T.R. Callaway,R.C. Anderson,T.S. Edrington,K.J. Genovese,R.B. Harvey,T.L. Poole,D.J. Nisbet
  • Publisher : Elsevier Inc. Chapters
  • Release : 31 July 2013
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Pathogenic bacteria are found asymptomatically in food animals, which often results in pathogen entry into the food chain. Processing plants reduce pathogen contamination with intervention strategies, yet foodborne illnesses still occur at an unacceptable frequency. Strategies are needed against pathogenic bacteria before they can enter processing facilities and the food chain. Reducing farm levels of zoonotic pathogens will enhance human health and food safety. Several pre-slaughter intervention strategies are under investigation: (1) direct anti-pathogen strategies, (2) competitive enhancement strategies and (3) animal management

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Advances in microbial food safety

Advances in microbial food safety
  • Author : S.H. Suh,L.-A. Jaykus,B. Brehm-Stecher
  • Publisher : Elsevier Inc. Chapters
  • Release : 31 July 2013
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Current methods for detecting bacterial pathogens from foods and the environment are slow. Although newer, more rapid detection techniques have been developed, they have insufficient sensitivity and produce residual matrix-associated inhibitory compounds. The detection of foodborne pathogens could be more rapid if the target cells were separated and concentrated before detection, a procedure known as pre-analytical sample processing. We review sample preparation techniques, focusing on target-specific methods. Unlike non-target-specific separation/concentration methods, these approaches use bioaffinity ligands, preventing co-precipitation of

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Advances in microbial food safety

Advances in microbial food safety
  • Author : J. Klumpp,M.J. Loessner
  • Publisher : Elsevier Inc. Chapters
  • Release : 31 July 2013
GET THIS BOOKAdvances in microbial food safety

Foodborne bacterial infections are a major healthcare concern worldwide. Bacteriophages, the natural enemies of bacteria, are an ideal means to detect and control foodborne pathogens. In this chapter, bacteriophages for use in food are introduced and general considerations regarding phage characteristics, application-specific parameters and potential problems are presented. Bacteriophage lytic enzymes are discussed as potent novel antimicrobials. The use of bacteriophage preparations in the detection of foodborne pathogens is illustrated. Recent regulatory approvals and scientific advances in bacteriophage-based pathogen detection

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