‏551.00 ₪

The Microbiology of Safe Food 3rd edition

‏551.00 ₪

ISBN13

9781119405016

יצא לאור ב

Hoboken

מהדורה

3rd Edition

זמן אספקה

21 ימי עסקים

עמודים

520

פורמט

Paperback / softback

תאריך יציאה לאור

16 באוג׳ 2019

מחליף את פריט

1A405140050

לדלג לסוף של גלריית תמונות

לדלג להתחלה של גלריית תמונות

פרטים

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: Advances in genomic analysis techniques for key organisms, including E. coli, Salmonella, and L. monocytogenes Emerging information on high-throughput sequencing and genomic epidemiology based on genomic analysis of isolates Recent work on investigations into foodborne infection outbreaks, demonstrating the public health costs of unsafe food production Updates to the national and international surveillance systems, including social media 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.

מידע נוסף

מידע נוסף
מהדורה	3rd Edition
עמודים	520
מחליף את פריט	1A405140050
פורמט	Paperback / softback
ISBN10	1119405017
יצא לאור ב	Hoboken
תאריך יציאה לאור	16 באוג׳ 2019
תוכן עניינים	Preface to third edition 12 Preface to second edition 14 Preface to first edition 16 Chapter 1 : Foodborne infections 18 1.1 The microbial world and its relationship to food 19 1.2 Origins of safe food production 25 1.3 Overview of foodborne illness 27 1.4 Public perception of safe food 32 1.5 Causes of foodborne illness 36 1.6 Food poisoning due to common food commodities 39 1.6.1 Milk and milk products 39 1.6.2 Meat products 40 1.6.3 Fresh produce 41 1.6.4 Low-water activity (aw) and low-moisture foods 41 1.7 Host-related issues 43 1.8 Hygiene hypothesis 46 1.9 Chronic sequelae following foodborne illness 47 1.10 The size of the foodborne illness problem 49 1.11 The cost of foodborne diseases 60 1.12 Changes in antimicrobial resistance of foodborne pathogens 65 1.12.1 Bacterial antibiotic resistance in agriculture and aquaculture 65 1.12.2 Antibiotics of concern and resistance mechanisms 69 1.12.3 Polymixin and plasmid-encoded colistin resistance 71 1.12.4 Livestock-associated methicillin-resistant Staphylococcus aureus (LA-MRSA) 73 1.13 Food safety following natural disasters, and conflict 74 1.14 Food microbiology foodborne diseases and climate change 75 Chapter 2 : Basic aspects 77 2.1 The human intestinal tract 77 2.2 The normal human intestinal flora 78 2.3 Host resistance to foodborne infections 83 2.4 Bacterial cell structure 86 2.4.1 Morphology 86 2.4.2 Cell membrane structure and the Gram stain 86 2.4.3 Lipopolysacharide (LPS, O antigen) 88 2.4.4 Flagella (H antigen) 89 2.4.5 Capsule (K- and Vi-antigen) 90 2.5 Bacterial toxins and other virulence determinants 91 2.5.1 Bacterial endotoxins and exotoxins 91 2.5.2 Pathogenicity islands 97 2.5.3 Bacterial toxins encoded in bacteriophages 99 2.6 Microbial growth cycle 99 2.7 Death kinetics 101 2.7.1 Expressions 101 2.7.2 Decimal reduction times (D-values) and z values 102 2.8 Factors affecting microbial growth 105 2.8.1 Intrinsic and extrinsic factors affecting microbial growth 106 2.8.2 Water activity 106 2.8.3 pH 108 2.8.4 Temperature 109 2.8.5 Interplay of factors affecting microbial growth in foods 109 2.9 Microbial response to stress 110 2.9.1 General stress response (GSR) 111 2.9.2 pH stress 113 2.9.3 Heat-shock 114 2.9.4 Cold-shock 116 2.9.5 Osmotic shock 117 2.10 Predictive modeling 118 2.10.1 Predicting modeling development 119 2.10.2 Primary models and the Gompertz and Baranyi equations 121 2.10.3 Secondary models 124 2.10.4 Tertiary models 125 2.10.5 Application of predictive microbial modeling 126 Chapter 3 : Food preservation and spoilage organisms 128 3.1 Spoilage microorganisms 128 3.1.1 Spoilage microorganisms 130 3.1.2 Spoilage of diary products 133 3.1.3 Spoilage of meat products 134 3.1.4 Fish spoilage 136 3.1.5 Egg spoilage 136 3.1.6 Cereals and grain 137 3.2 Shelf-life indicators 138 3.3 Methods of preservation and shelf-life extension 141 3.4 Preservatives 143 3.4.1 Organic acids 144 3.4.2 Hydrogen peroxide and lactoperoxidase system 144 3.4.3 Chelators 146 3.4.4 Non-acidic preservatives 146 3.4.5 Preservation due to weak acids and low pH 148 3.4.6 Biopreservatives 148 3.5 Physical methods of preservation 150 3.5.1 Preservation by heat-treatment 150 3.5.2 High pressure treatment. 152 3.5.3 Ohmic heating and radio frequency 154 3.5.4 Pulsed electric fields 154 3.5.5 Ultrasound 155 3.5.6 Intense light pulse 155 3.5.7 Food irradiation 156 3.5.8 Cold plasma and low-energy electrons for food surface decontamination 163 3.6 Packaging 164 3.6.1 Reduced oxygen packaging, modified atmosphere packaging and active packaging 164 3.6.2 Antimicrobial packaging and nanotechnology 167 3.7 Fermented food products 170 3.7.1 Fermented milk products 170 3.7.2 Fermented meat products 174 3.7.3 Fermented vegetables 175 3.7.4 Fermented protein foods; shoyu and miso 175 3.8 Organisms involved in the production of fermented foods 175 3.8.1 Lactic acid bacteria 177 3.8.2 Bifidobacterium species 184 3.8.3 Other organisms 187 3.9 Functional foods: probiotics and gut modulation 188 3.9.1 Qualified Presumption of Safety (QPS) and Generally Regarded as Safe (GRAS) 188 3.9.2 Functional foods and probiotics 190 3.9.3 Probiotic studies 194 3.9.4 Novel organisms - modulation of gut microbiota 196 Chapter 4 : Bacterial foodborne pathogens 199 4.1 Indicator organisms 200 4.1.1 Coliforms 202 4.1.2 Enterobacteriaceae 203 4.1.3 Enterococci 203 4.1.4 Bacteriophages 204 4.2 Campylobacter jejuni, C. coli and C. lari 205 4.2.1 General description 205 4.2.2 Campylobacter infections 207 4.2.3 Campylobacter jejuni typing 209 4.2.4 Virulence factors 212 4.2.5 Whole genome sequence analysis 216 4.2.6 Sources and control of Campylobacter jejuni 218 4.3 Salmonella serovars 221 4.3.1 General description 221 4.3.2 Salmonella serotypes 223 4.3.3 Infections caused by Salmonella serovars 227 4.3.4 Virulence factors of Salmonella serovars 232 4.3.5 Whole genome analysis 233 4.3.6 Sources and control of Salmonella serovars 235 4.3.7 Salmonella serovar outbreaks 238 4.4 Pathogenic Escherichia coli 245 4.4.1 General description 245 4.4.2 E. coli pathovars 245 4.4.3 Infections caused by E. coli pathovars 247 4.4.4 Virulence factors 254 4.4.5 Whole genome analysis 255 4.4.6 Sources and control of E. coli pathovars 257 4.4.7 Outbreaks caused by E. coli pathovars 259 4.5 Shigella dysenteriae and Sh. sonnei 267 4.5.1 General description 267 4.5.2 Shigellosis 268 4.5.3 Virulence factors 268 4.5.4 Shigella sonnei outbreak 270 4.6 Cronobacter species 271 4.6.1 General description 271 4.6.2 Infections due to Cronobacter species 272 4.6.3 Identification and typing methods for Cronobacter species 273 4.6.4 Virulence factors 274 4.6.5 Sources and control of Cronobacter species 276 4.6.6 Cronobacter outbreaks 279 4.7 Vibrio cholerae, V. parahaemolyticus , and V. vulnificus 280 4.7.1 General description 280 4.7.2 Infections due to Vibrio species 281 4.7.3 Virulence factors 284 4.7.4 Sources and control 286 4.8 Brucella melitensis, Br. abortus and Br. suis 287 4.8.1 General description 287 4.8.2 Brucellosis 288 4.9 Yersinia enterocolitica 289 4.9.1 General description 289 4.9.2 Yersiniosis 289 4.9.3 Sources and control 291 4.9.4 Outbreaks due to Y. enterocolitica 292 4.10 Aeromonas hydrophila, A. caviae and A. sobria 293 4.10.1 General description 293 4.10.2 A. hydrophila gastroenteritis 293 4.10.3 Sources and control 295 4.11 Pleisiomonas shigelloides 296 4.11.1 General description 296 4.11.2 Plesiomonas infections 296 4.11.3 Sources and control 297 4.12 Listeria monocytogenes 298 4.12.1 General description 298 4.12.2 Listeriosis 299 4.12.3 Lineages and typing L. monocytogenes 301 4.12.4 Virulence factors 304 4.12.5 Whole genome sequencing of L. monocytogenes 309 4.12.6 Sources and control of L. monocytogenes 312 4.12.7 L. monocytogenes outbreaks 315 4.13 Staphylococcus aureus 324 4.13.1 General description 324 4.13.2 Infections associated with St. aureus 325 4.13.3 Virulence factors 326 4.13.4 Sources and control 326 4.14 Clostridium perfringens 328 4.14.1 General description 328 4.14.2 Cl. perfringens infections 328 4.14.3 Sources and control 330 4.15 Clostridium botulinum 330 4.15.1 General description 330 4.15.2 Cl. botulinum intoxication 331 4.15.3 Sources and control 332 4.16 Bacillus cereus group 332 4.16.1 General description 332 4.16.2 B. cereus foodborne infections 334 4.16.3 Virulence traits 335 4.16.4 Sources and control 336 4.17 Enterococcus and Streptococcus species. 338 4.17.1 General description 338 4.17.2 Enterococcus faecalis and E. faecium 339 4.17.3 Streptococcus pyogenes, Group A streptococci 340 4.17.4 Virulence traits 341 4.18 Emerging and uncommon foodborne pathogens 342 4.18.1 Arcobacter genus 346 4.18.2 Campylobacter concisus 349 4.18.3 Enteroaggregative Escherichia coli (EAEC), E. coli O55 and E. coli O26 350 4.18.4 Escherichia albertii 355 4.18.5 Providencia alcalifaciens 358 4.18.6 Clostridium difficile 359 4.18.7 Mycobacterium paratuberculosis 363 4.18.8 Acinetobacter species 364 4.18.9 Nanobacteria 365 Chapter 5: Foodborne pathogens: viruses, toxins, parasites and prions 366 5.1 Foodborne viruses 366 5.1.1 Norovirus 370 5.1.2 Hepatitis A 376 5.1.3 Hepatitis E. 381 5.1.4 Rotaviruses 382 5.1.5 Small round viruses, astroviruses, Sapporo-like viruses, adenoviruses and parvoviruses 384 5.1.6 Human enteroviruses 386 5.2 Seafood and shellfish poisoning 387 5.2.1 Ciguatera poisoning 388 5.2.2 Scombroid poisoning 388 5.2.3 Paralytic shellfish poisoning 389 5.2.4 Diarrhaeic shellfish poisoning 389 5.2.5 Neurotoxic shellfish poisoning 390 5.2.6 Amnesic shellfish poisoning 390 5.3 Foodborne parasites: eucaryotes 391 5.3.1 Toxoplasma gondii 392 5.3.2 Taenia saginata and T. solium 393 5.3.3 Echinococcus multilocularis and E. granulosus 393 5.3.4 Cyclospora cayetanensis 394 5.3.5 Cryptosporidum parvum 396 5.3.6 Anisakis simplex 398 5.3.7 Trichinella spiralis 398 5.4 Mycotoxins 399 5.4.1 Aflatoxins 400 5.4.2 Ochratoxins 402 5.4.3 Fumonisins 403 5.4.4 Zearalenone 403 5.4.5 Trichothesenes 403 5.4.6 Prions and transmissible spongiform encephalopathies 404 Chapter 6 : Methods of detection and characterisation 407 6.1 Prologue 407 6.2 Conventional methods 414 6.2.1 Culture media 416 6.2.2 Sublethally injured cells 419 6.2.3 Viable but nonculturable bacteria (VBNC) 421 6.3 Rapid sampling methods 422 6.3.1 Sample preparation 423 6.3.2 Separation and concentration of target 423 6.4 Rapid end detection methods 426 6.4.1 ATP bioluminescence techniques and hygiene monitoring. 427 6.4.2 Protein detection 429 6.4.3 Flow cytometry 429 6.4.4 Biosensors 430 6.4.5 Impedance (conductance) microbiology 433 6.5 DNA-based molecular typing and proteomic methods 435 6.5.1 Polymerase chain reaction (PCR) 436 6.5.2 Microarrays 439 6.5.3 Loop-mediated isothermal amplification (LAMP) technique 441 6.5.4 Pulsed-field gel electrophoresis (PFGE) 442 6.5.5 Restriction fragment length polymorphism (RFLP) 444 6.5.6 Amplified fragment length polymorphism (AFLP) 445 6.5.7 Random amplification of polymorphic DNA (RAPD) 445 6.5.8 Repetitive-element polymerase chain reaction (Rep-PCR) 446 6.5.9 Nucleic acid sequence-based amplification (NASBA) 447 6.5.10 Multiple locus variable number tandem repeat analysis (MLVA) 447 6.5.11 PCR-probe based serotyping 449 6.5.12 Ribotyping 450 6.5.13 MALDI-TOF 450 6.6 Identification and typing methods based on high-throughput DNA sequencing 451 6.6.1 Conventional 7-loci multilocus sequence typing (MLST) 452 6.6.2 Genome sequence based MLST 454 6.6.3 (Plate 19)-cas array typing 457 6.6.4 Single nucleotide polymorphism-based (SNP) analysis 458 6.7 Specific detection procedures and acceditation 459 6.7.1 Aerobic plate count 460 6.7.2 Salmonella serovars 461 6.7.3 Campylobacter 465 6.7.4 Enterobacteriaceae and E. coli 467 6.7.5 Pathogenic E. coli, including E. coli O157:H7 470 6.7.6 Shigella species 472 6.7.7 Cronobacter genus 473 6.7.8 Aeromoas species 474 6.7.9 Arcobacter species 475 6.7.10 Listeria monocytogenes 476 6.7.11 Staphylococcus aureus 479 6.7.12 Clostridium perfringens 481 6.7.13 Bacillus cereus, B. subtilis and B. licheniformis 482 6.7.14 Mycotoxins 483 6.7.15 Viruses 483 Chapter 7 : Microbiological Criteria 485 7.1 Background to microbiological criteria and end-product testing 485 7.2 International Commission on Microbiological Specifications for Foods (ICMSF) 486 7.3 Codex Alimentarius principles for the establishment and application of microbiological criteria 488 7.4 Sampling Plans 491 7.5 Variables plans 494 7.6 Attriibutes sampling plan 497 7.6.1 Two class plan 497 7.6.2 Three class plan 498 7.7 Principles 499 7.7.1 Defining a `lot' of food 499 7.7.2 Sample unit number 499 7.7.3 Operating Characterisitic curve 500 7.7.4 Producer risk and consumer risk 502 7.7.5 Stringency of two and three class plans, setting n and c. 502 7.7.6 Setting the values for m and M 504 7.8 Microbiological Limits 505 7.8.1 Definitions 505 7.8.2 Limitations of microbiological testing 506 7.8.3 Examples of sampling plans 506 7.9 Implemented microbiological criteria 508 7.9.1 Microbiological criteria in the European Union 508 7.9.2 EU Directives specifying microbiological standards for foods 509 7.10 UK guidelines for ready-to-eat foods 510 Chapter 8 : Hygienic Production Practices 512 8.1 Contribution of food handlers to foodborne illness 512 8.2 Personnel hygiene and training 513 8.3 Cleaning 517 8.4 Detergents and disinfectants 519 8.5 Microbial biofilms 520 8.5.1 Microbial biofilm formation 520 8.5.2 Bacterial biofilm induction 523 8.5.3 Biofilm removal and control 524 8.6 Assessment of cleaning and disinfection efficiency 527 Chapter 9 : Food Safety Management Tools 530 9.1 The manufacture of hygienic food 530 9.2 Microbiological safety of food in world trade 537 9.3 Consumer pressure affect on food processing 539 9.4 The management of hazards in food which is in international trade 540 9.5 Hazard Analysis Critical Control Point (HACCP) 542 9.6 Prerequisite Programme 544 9.7 Outline of HACCP 545 9.7.1 Food hazards 546 9.7.2 Preparation for HACCP 547 9.7.3 Principle 1: Hazard analysis 548 9.7.4 Principle 2: Critical Control Points 549 9.7.5 Principle 3: Critical Limits 550 9.7.6 Principle 4: CCP monitoring 550 9.7.7 Principle 5: Corrective actions 551 9.7.8 Principle 6: Verification 551 9.7.9 Principle 7: Record Keeping 553 9.8 Microbiological Criteria and HACCP 554 9.9 Microbiological hazards and their control 554 9.9.1 Sources of microbiological hazards 554 9.9.2 Temperature control of microbiological hazards 556 9.9.3 Non-temperature control of microbiological hazards 559 9.10 HACCP plans 559 9.10.1 Production of pasteurised milk 560 9.10.2 Swine slaughter in the abattoir 560 9.10.3 Chilled food manufacture 561 9.10.4 Generic models 561 9.11 Good Manufacturing Practice (GMP) and Good Hygiene Practice (GHP) 562 9.12 Quality Systems 563 9.13 Total Quality Management (TQM) 564 Chapter 10 : Microbiological Risk Assessment 566 10.1 Risk analysis and microbiological risk assessment 566 10.2 Origin of microbiological risk assessment 569 10.3 Microbiological risk assessment - an overview 572 10.4 Microbiological Risk Assessment - structure 577 10.4.1 Risk Assessment 579 10.4.2 Risk Management 581 10.4.3 Risk Communication 581 10.5 Risk Assessment 581 10.5.1 Statement of purpose 582 10.5.2 Hazard Identification 583 10.5.3 Exposure Assessment 584 10.5.4 Hazard Characterization 588 10.5.5 Dose-response assessment 591 10.5.6 Dose-response models 594 10.5.7 Dose and infection 600 10.5.8 Risk Characterization 606 10.5.9 Production of a formal report 608 10.5.10 Triangular distributions and Monte Carlo simulation 608 10.6 Risk Management 610 10.6.1 Risk assessment policy 614 10.6.2 Risk Profiling. 614 10.7 Food Safety Objectives 615 10.8 Risk Communication 618 10.9 Future developments in microbiological risk assessment 621 10.9.1 International methodology and guidelines 622 10.9.2 Risk assessment database 622 10.9.3 Training courses and use of resources 624 Chapter 11 : Application of Microbiological Risk Assessment 626 11.1 Salmonella serovars 627 11.1.1 S. Enteritidis in shell eggs and egg products 627 11.1.2 Hazard identification and hazard characterization of Salmonella in broilers and eggs 630 11.1.3 Exposure assessment of Salmonella serovars in broilers 632 11.1.4 Salmonella serovars in cooked chicken 635 11.1.5 Salmonella serovars in cooked patty 637 11.1.6 Poultry FARM 638 11.1.7 Domestic and sporadic human salmonellosis 638 11.2 Campylobacter 639 11.2.1 C. jejuni risk from fresh chicken 639 11.2.2 Risk profile for pathogenic species of Campylobacter in Denmark 642 11.2.3 Risk assessment of C. jejuni in broilers 643 11.2.4 Campylobacter fluoroquinolone resistance 644 11.3 L. monocytogenes 648 11.3.1 L. monocytogenes hazard identification and hazard characterization in ready-to-eat foods 648 11.3.2 L. monocytogenes exposure assessment in ready-to-eat foods 649 11.3.3 Relative risk of L. monocytogenes in selected ready-to-eat foods 651 11.3.4 L. monocytogenes in EU trade 652 11.3.5 L. monocytogenes in meat balls 654 11.3.6 Listeriosis from ready-to-eat meat products 655 11.4 E. coli O157 655 11.4.1 E. coli O157:H7 in ground beef 655 11.5 B. cereus 658 11.5.1 B. cereus risk assessment 658 11.6 V. parahaemolyticus 659 11.6.1 Public health impact of V. parahaemolyticus in raw molluscan shellfish 659 11.7 Cronobacter species and Salmonella in powdered infant formula 661 11.8 Viral risk assessments 663 11.8.1 Viral contamination of shellfish and coastal waters 664 Chapter 12 : International control of microbiological hazards in foods; regulations and authorities 666 12.1 Control of foodborne pathogens 666 12.1.1 Control of Salmonella serovars in poultry 666 12.1.2 Control of E. coli pathovars and Salmonella serovars in fresh produce 670 12.1.3 Control of pathogens in low-moisture foods 673 12.2 World Health Organisation, global food security from accidental and deliberation contamination 677 12.3 Regulations in international trade of food 682 12.4 Codex Alimentarius Commission (CAC) 684 12.5 Sanitary and Phytosanitary measures (SPS), Technical Barriers to Trade (TBT) and the World Health Organisation (WHO) 685 12.6 European Union legislation 688 12.7 International food safety agencies 691 12.7.1 European Food Safety Authority (EFSA) 692 12.7.2 Food authorities in the United States 693 Chapter 13 : Surveillance and foodborne outbreak investigation 697 13.1 Surveillance programs 697 13.1.1 International Food Safety Authorities Network (INFOSAN) 700 13.1.2 Surveillance systems in the United States (FoodNet) 700 13.1.3 PulseNet International 703 13.1.4 European Centre for Disease Prevention and Control (ECDC) and european surveillance for salmonellosis and shiga toxin-producing E. coli (STEC) 706 13.1.5 European Food-borne Viruses in Europe network (FBVE) 707 13.1.6 Rapid Alert System for Food and Feed (RASFF) 708 13.1.7 Global Salm-Surv (GSS) 711 13.1.8 Surveillance of ready-to-eat foods in the United Kingdom 712 13.2 Outbreak investigations 713 13.2.1 Preliminary outbreak investigation 716 13.2.2 Case definition and data collection 717 13.2.3 Data collation and interpretation 719 13.4 Social media, crowd sourcing and reporting food poisoning cases 724 13.5 Mobile phones and food safety 725 13.6 Food terrorism and biocrimes 726 Chapter 14 : Whole genome sequencing, microbiomes and genomic epidemiology 734 14.1 High-throughput DNA sequencing 734 14.2 Microbiome analysis 739 14.3 Genomic epidemiology 742 14.4.1 Whole genome sequencing for microbial source tracking 742 14.4.2 Genome Trakr network (US) 746 14.4.3 NCBI Pathogen Detection 746 14.4.4 Center for Genomic Epidemiology (Denmark) 747 14.5 Key outbreaks investigated using genomic epidemiology 747 14.5.1 Ready-to-eat meat products L. monocytogenes outbreak, Canada 2008 747 14.5.2 E. coli O104:H4 outbreak, Germany 2011 749 14.5.3 C. jejuni outbreak investigations 753 14.5.4 Salmonella Enteritidis in eggs, European outbreak 2014 755 14.5.5 Multinational outbreak of Salmonella Agona through infant formula contamination, 2017 757 14.5.6 RetrospectiveCronobacter sakazakii neonatal intensive care unit outbreak, France 1994 760 14.5.7 L. monocytogenes ST6, polony sausages, South Africa, 2017-18 762 Glossary of terms : 765 List of abbreviations: 776 Food Safety Resources on the World Wide Web 777 References 789
זמן אספקה	21 ימי עסקים