| Description |
1 online resource (1082 pages) |
| Contents |
Cover; Title Page; Copyright Page; Preface to second edition; Preface to first edition; 1 Foodborne infections and intoxications; 1.1 Origins of safe food production; 1.2 Foodborne illness; 1.3 Causes of foodborne illness; 1.4 Public perception of safe food; 1.5 Host-related issues; 1.6 Hygiene hypothesis; 1.7 The size of the foodborne illness problem; 1.8 Chronic sequelae following foodborne illness; 1.9 Changes in antibiotic resistance; 1.10 The cost of foodborne diseases; 1.11 Control of foodborne pathogens; 1.12 Surveillance programmes; 1.13 Outbreak investigations |
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1.14 Food terrorism and biocrimes1.15 Food safety following natural disasters, and conflict; 2 Basic aspects; 2.1 The microbial world; 2.2 Bacterial cell structure; 2.3 Bacterial toxins and other virulence determinants; 2.4 Microbial growth cycle; 2.5 Death kinetics; 2.6 Factors affecting microbial growth; 2.7 Microbial response to stress; 2.8 Predictive modelling; 2.9 Bioinformatic studies; 3 The microbial flora of food and its preservation; 3.1 Spoilage micro-organisms; 3.2 Shelf-life indicators; 3.3 Methods of preservation and shelf-life extension; 3.4 The hurdle concept; 3.5 Preservatives |
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3.6 Physical methods of preservation3.7 Fermented foods; 3.8 Functional foods; prebiotics, probiotics and synbiotics; 3.9 Nanotechnology and food preservation; 4 Foodborne pathogens; 4.1 Introduction; 4.2 Indicator organisms; 4.3 Foodborne pathogens, bacteria; 4.4 Foodborne pathogens, viruses; 4.5 Seafood and shellfish poisoning; 4.6 Foodborne pathogens: eucaryotes; 4.7 Mycotoxins; 4.8 Emerging and uncommon foodborne pathogens; 5 Methods of detection and characterisation; 5.1 Prologue; 5.2 Conventional methods; 5.3 Rapid methods; 5.4 Rapid end-detection methods; 5.5 Molecular typing methods |
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5.6 Specific detection procedures5.7 Accreditation schemes; 6 Microbiological criteria; 6.1 Background to microbiological criteria and end-product testing; 6.2 International Commission on Microbiological Specifications for Foods (ICMSF); 6.3 Codex Alimentarius principles for the establishment and application of microbiological criteria; 6.4 Sampling plans; 6.5 Variables plans; 6.6 Attributes sampling plan; 6.7 Principles; 6.8 Microbiological limits; 6.9 Examples of sampling plans; 6.10 Implemented microbiological criteria; 6.11 UK guidelines for ready-to-eat foods |
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7 Hygienic production practices7.1 Contribution of food handlers to foodborne illness; 7.2 Personal hygiene and training; 7.3 Cleaning; 7.4 Detergents and disinfectants; 7.5 Microbial biofilms; 7.6 Assessment of cleaning and disinfection efficiency; 8 Food safety management tools; 8.1 The manufacture of hygienic food; 8.2 Microbiological safety of food in world trade; 8.3 Consumer pressure effect on food processing; 8.4 The management of hazards in food which is in international trade; 8.5 HACCP; 8.6 Prerequisite programme; 8.7 Outline of HACCP; 8.8 Microbiological criteria and HACCP |
| Summary |
Food production is an increasingly complex and global enterprise, and public awareness of poisoning outbreaks is higher than ever. This makes it vital that companies in the food chain maintain scrupulous standards of hygiene and are able to assure customers of the safety of their products. This book reviews the production of food and the level of microorganisms that humans ingest, covering both food pathogens and food spoilage organisms. The comprehensive contents include: the dominant foodborne microorganisms;the means of their detection;microbiological criteria and sampling plans;the setting |
| Notes |
8.9 Microbiological hazards and their control |
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Print version record |
| Subject |
Food -- Microbiology.
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Food poisoning -- Microbiology
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Food -- Microbiology.
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| Form |
Electronic book
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| ISBN |
9781444359664 |
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1444359665 |
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