Exploring food microbiology, its impact upon consumer safety, and the latest strategies for reducing its associated risks
As our methods of food production advance, so too does the need for a fuller understanding of food microbiology and the critical ways in which it influences food safety. The Microbiology of Safe Food satisfies this need, exploring the processes and effects of food microbiology with a detailed, practical approach. Examining both food pathogens and spoilage organisms, microbiologist Stephen J. Forsythe covers topics ranging from hygiene regulations and product testing to microbiological criteria and sampling plans.
This third edition has been thoroughly revised to cater to the food scientists and manufacturers of today, addressing such new areas as:
Safe food for consumers is the ultimate goal of food microbiology. To that end, The Microbiology of Safe Food focuses on the real-world applications of the latest science, making it an essential companion for all those studying and working in food safety.
Contents: فهرست فصول
1 Foodborne infections1.1 The microbial world and its relationship to food1.2 Origins of safe food production1.3 Overview of foodborne illness1.4 Public perception of safe food1.5 Causes of foodborne illness1.6 Food poisoning due to common food commodities1.7 Host-related issues1.8 Hygiene hypothesis1.9 Chronic sequelae following foodborne illness1.10 The size of the foodborne illness problem1.11 The cost of foodborne diseases1.12 Changes in antimicrobial resistance of foodborne pathogens1.13 Food safety following natural disasters, and conflict1.14 Food microbiology, foodborne diseases and climate change2 Basic aspects2.1 The human intestinal tract2.2 The normal human intestinal flora2.3 Host resistance to foodborne infections2.4 Bacterial cell structure2.5 Bacterial toxins and other virulence determinants2.6 Microbial growth cycle2.7 Death kinetics2.8 Factors affecting microbial growth2.9 Microbial response to stress2.10 Predictive modelling3 Food preservation and spoilage organisms3.1 Spoilage micro-organisms3.2 Shelf life indicators3.3 Methods of preservation and shelf life extension3.4 Preservatives3.5 Physical methods of preservation3.6 Packaging3.7 Fermented food products3.8 Organisms involved in the production of fermented foods3.9 Functional foods: probiotics and gut modulation4 Bacterial foodborne pathogens4.1 Indicator organisms4.2 Campylobacter jejuni, C. coli and C. lari4.3 Salmonella serovars4.4 Pathogenic E. coli4.5 Sh. dysenteriae and Sh. sonnei4.6 Cronobacter species4.7 Vibrio cholerae, V. parahaemolyticus and V. vulnificus4.8 Brucella melitensis, Br. abortus and Br. suis4.9 Yersinia enterocolitica4.10 Aeromonas hydrophila, A. caviae and A. sobria4.11 Plesiomonas shigelloides4.12 Listeria monocytogenes4.13 Staphylococcus aureus4.14 Clostridium perfringens4.15 Clostridium botulinum4.16 B. cereus group4.17 Enterococcus and Streptococcus species4.18 Emerging and uncommon foodborne pathogens5 Foodborne pathogens: viruses, toxins, parasites and prions5.1 Foodborne viruses5.2 Seafood and shellfish poisoning5.3 Foodborne parasites: eucaryotes5.4 Mycotoxins6 Methods of detection and characterisation6.1 Prologue6.2 Conventional methods6.3 Rapid sampling methods6.4 Rapid end-detection methods6.5 DNA-based molecular typing and proteomic methods6.6 Identification and typing methods based on high-throughput DNA sequencing6.7 Specific detection procedures and accreditation7 Microbiological criteria7.1 Background to microbiological criteria and end-product testing7.2 International commission on microbiological specifications for foods (ICMSF)7.3 Codex Alimentarius principles for the establishment and application of microbiological criteria7.4 Sampling plans7.5 Variables plans7.6 Attributes sampling plan7.7 Principles7.8 Microbiological limits7.9 Implemented microbiological criteria7.10 UK guidelines for ready-to-eat foods8 Hygienic production practices8.1 Contribution of food handlers to foodborne illness8.2 Personnel hygiene and training8.3 Cleaning8.4 Detergents and disinfectants8.5 Microbial biofilms8.6 Assessment of cleaning and disinfection efficiency9 Food safety management tools9.1 The manufacture of hygienic food9.2 Microbiological safety of food in world trade9.3 Consumer pressure effect on food processing9.4 The management of hazards in food in international trade9.5 Hazard analysis critical control point (HACCP)9.6 Prerequisite programme9.7 Outline of HACCP9.8 Microbiological criteria and HACCP9.9 Microbiological hazards and their control9.10 HACCP plans9.11 GMP and GHP9.12 Quality systems9.13 Total quality management10 Microbiological risk assessment10.1 Risk analysis and microbiological risk assessment10.2 Origin of MRA10.3 MRA – an overview10.4 MRA – structure10.5 Risk assessment10.6 Risk management10.7 Food safety objectives (FSO)10.8 Risk communication10.9 Future developments in MRA11 Application of microbiological risk assessment11.1 Salmonella serovars11.2 Campylobacter11.3 L. monocytogenes11.4 E. coli O15711.5 Bacillus cereus11.6 Vibrio parahaemolyticus11.7 Cronobacter species and Salmonella in powdered infant formula (PIF)11.8 Viral risk assessments12 International control of microbiological hazards in foods: regulations and authorities12.1 Control of foodborne pathogens12.2 World Health Organisation (WHO), global food security from accidental and deliberate contamination12.3 Regulations in international trade of food12.4 Codex Alimentarius Commission (CAC)12.5 SPS measures, technical barriers to trade (TBT) and the WHO12.6 EU legislation12.7 International food safety agencies13 Surveillance and foodborne outbreak investigation13.1 Surveillance programmes13.2 Outbreak investigations13.3 Social media, crowd sourcing and reporting food poisoning cases13.4 Mobile phones and food safety13.5 Food terrorism and biocrimes14 Whole-genome sequencing, microbiomes and genomic epidemiology14.1 High-throughput DNA sequencing14.2 Microbiome analysis14.3 Genomic epidemiology14.4 Key outbreaks investigated using genomic epidemiologyGlossary of termsList of abbreviationsFood safety resources on the world wide webPlates and creditsReferencesIndexSupplemental ImagesEnd User License Agreement