Advances in Microbial Food Safety, Vol 2. Woodhead Publishing Series in Food Science, Technology and Nutrition

Table of Contents

• Contributor contact details
• Editorial advisors
• Woodhead Publishing Series in Food Science, Technology and Nutrition
• Part I: Hazards
  • 1: Update on non-O157 Shiga toxin-producing E. coli as a foodborne pathogen: analysis and control
    • Abstract
    • 1.1 Introduction
    • 1.2 Virulence of non-O157 Shiga toxin-producing E. coli (STEC)
    • 1.3 Animal reservoirs of non-O157 STEC
    • 1.4 Outbreaks caused by non-O157 STEC
    • 1.5 Transmission of non-O157 STEC to humans
    • 1.6 Interventions for control of non-O157 STEC in produce
    • 1.7 Interventions for control of STEC in cattle
    • 1.8 Resistance of non-O157 STEC to stress
    • 1.9 Detection of non-O157 STEC
    • 1.10 Conclusions
  • 2: Update on Yersinia as a foodborne pathogen: analysis and control
    • Abstract
    • 2.1 Introduction
    • 2.2 History and background
    • 2.3 Evolution, genome, taxonomy and pathogenicity
    • 2.4 Detection and identification methods
    • 2.5 Epidemiology
    • 2.6 Control
    • 2.7 Future trends
  • 3: Update on Toxoplasma gondii as a parasite in food: analysis and control
    • Abstract
    • 3.1 Introduction
    • 3.2 Morphology, structure and life cycle
    • 3.3 Biology, genetics and genomics
    • 3.4 Diagnosis
    • 3.5 Epidemiology
    • 3.6 Pathogenesis and clinical features
    • 3.7 Treatment and prevention
    • 3.8 Future trends
  • 4: The role of free-living protozoa in protecting foodborne pathogens
    • Abstract
    • 4.1 Introduction
    • 4.2 Protozoa
    • 4.3 Free-living protozoa in food-related environments
    • 4.4 Free-living protozoa in drinking water and food
    • 4.5 Interactions between bacteria and free-living protozoa
    • 4.6 Significance of bacteria-protozoa interactions for food safety
    • 4.7 Conclusions and future trends
  • 5: Update on foodborne viruses: types, concentration and sampling methods
    • Abstract
    • 5.1 Introduction
    • 5.2 Challenges in detecting foodborne viruses
    • 5.3 Types of virus
    • 5.4 Methodologies for sampling and concentration
    • 5.5 Conclusions
  • 6: Update on foodborne viruses: molecular-based detection methods
    • Abstract
    • 6.1 Introduction
    • 6.2 Methods for detection of foodborne viruses
    • 6.3 RNA extraction and purification
    • 6.4 Molecular amplification and detection
    • 6.5 Confirmation of RNA-amplified products
    • 6.6 Real-time reverse-transcriptase polymerase chain reaction (RT-PCR) approaches
    • 6.7 Nucleic acid sequence-based amplification (NASBA) assay
    • 6.8 Reverse transcription loop-mediated isothermal amplification (RT-LAMP) assay
    • 6.9 Biosensors
    • 6.10 Microarrays
    • 6.11 Next-generation sequencing approaches
    • 6.12 Detection of infectious versus noninfectious viruses using molecular-based assays
    • 6.13 Conclusions
  • 7: Update on Listeria monocytogenes: reducing cross-contamination in food retail operations
    • Abstract
    • 7.1 Introduction to the food safety issue
    • 7.2 L. monocytogenes and listeriosis
    • 7.3 Presence and prevalence of L. monocytogenes in retail operations
    • 7.4 Transfer dynamics of L. monocytogenes at retail
    • 7.5 The role of food workers in L. monocytogenes cross-contamination at retail
    • 7.6 Risk assessment of L. monocytogenes in retail delicatessen
    • 7.7 Mitigation options to control cross-contamination with L. monocytogenes at retail
    • 7.8 Future trends
• Part II: Hazard management and control
  • 8: Developments in food disease surveillance: using source attribution to inform risk management
    • Abstract
    • 8.1 Introduction
    • 8.2 Foodborne disease surveillance
    • 8.3 Surveillance and the role of typing of foodborne pathogens
    • 8.4 Producing evidence to inform policy to prevent and control foodborne diseases
    • 8.5 Usefulness and applicability of source attribution methods for foodborne hazards
    • 8.6 Future trends
  • 9: Modelling the spread of pathogen contamination in fresh produce
    • Abstract
    • 9.1 Introduction
    • 9.2 Contamination of fresh produce: modelling pathogen growth behaviour
    • 9.3 Case study: predicting pathogen growth on lettuce
    • 9.4 Case study: modelling Listeria monocytogenes contamination of minced tuna
    • 9.5 Summary
  • 10: Developments in validation and verification methods for hazard analysis and critical control points (HACCP) and other food safety systems
    • Abstract
    • 10.1 Introduction
    • 10.2 Validating food safety systems
    • 10.3 eassessment or revalidation of food safety controls
    • 10.4 Validation of food controls: case studies
    • 10.5 Verification of food safety management system activities
    • 10.6 Validation and verification: a Global Food Safety Initiative (GFSI) perspective
    • 10.7 Future trends
    • 10.10 Appendix: Comparison of critical control points (CCPs) and prerequisite programs (PRPs)
• Part III: Particular foods
  • 11: Developments in sampling and test methods for pathogens in fresh meat
    • Abstract
    • 11.1 Introduction
    • 11.2 Sampling plans
    • 11.3 Testing for pathogens: hazard analysis critical control point (HACCP) systems
    • 11.4 Principles and limitations of sample testing
    • 11.5 Current US and EU methods of sample testing
    • 11.6 Future trends
  • 12: Developments in Salmonella control in eggs
    • Abstract
    • 12.1 Introduction
    • 12.2 Salmonella in laying flocks and eggs
    • 12.3 Monitoring and controls in Europe before the EU baseline survey
    • 12.4 The current situation in Europe
    • 12.5 Human salmonellosis outbreaks in Europe
    • 12.6 Incidence and control of egg-borne salmonellosis outside of Europe
    • 12.7 Potential for eradication of Salmonella Enteritidis from laying farms
    • 12.8 Potential treatments for eggs
    • 12.9 Future trends
  • 13: The role of animal manure in the contamination of fresh food
    • Abstract
    • 13.1 Introduction
    • 13.2 Animal manure
    • 13.3 Foodborne pathogens associated with animal manure
    • 13.4 Common practices in applying animal manure to agricultural fields
    • 13.5 Persistence and transmission of human pathogens after land application of animal manure
    • 13.6 Contamination of produce on farms originating from animal manure
    • 13.7 Animal waste treatments to minimize contamination
    • 13.8 Guidelines on direct application of raw animal manure or composted products to cropland
    • 13.9 Conclusions
  • 14: Developments in improving the safety of sprouts
    • Abstract
    • 14.1 Introduction
    • 14.2 Trends in the consumption of raw vegetables
    • 14.3 Microbiological hazards in seeds and sprouts
    • 14.4 Bacterial pathogens contaminating seeds and sprouts
    • 14.5 Outbreaks of foodborne illness associated with the consumption of sprouts
    • 14.6 Measures to control hazards associated with sprouts
    • 14.7 Conclusions and future trends
  • 15: Food safety standards in the fresh produce supply chain: advantages and disadvantages
    • Abstract
    • 15.1 Introduction
    • 15.2 Benefits and concerns relating to the implementation of food safety standards
    • 15.3 Improving food safety management systems in the fresh produce supply chain
    • 15.4 Future trends in food safety standards
    • 15.5 Conclusions: the importance of training and risk communication for well-accepted and functional food safety standards
    • 15.6 Sources of further information
    • 15.7 Acknowledgements
• Index

Authors