Foodborne Pathogens

An expert survey of foodborne pathogens, illnesses, and control methods This volume offers broad and accessible coverage of the pathogens-bacteria, viruses, and parasites-most commonly responsible for foodborne illness. It discusses the nature of illnesses; the epidemiology of pathogens; and current detection, prevention, and control methods. It also features chapters on the globalization of the food supply, seafood toxins, and other miscellaneous agents. Twenty-one chapters, by experts from around the world, cover the most dangerous illnesses and foodborne pathogens currently threatening world populations. Topics include: * Arcobacter/Helicobacter * Aspergillus * Bacillus cereus * Campylobacter * Clostidium perfringens * Clostridium botulinum * Escherichia coli * Fusarium * Listeria * Salmonella * Shigella * Staphylococcus aureus * Vibrio * Yersinia enterocolitica Guide to Foodborne Pathogens offers up-to-date analysis of the growing body of scientific information on both established and new and emerging pathogens. It provides concise coverage that serves the needs of scientists and food professionals who lack a specialized background in foodborne illness but want to stay informed on this vital health issue.

This reference describes the management, control, and prevention of microbial foodborne disease. It analyzes transformations in the epidemiology of foodborne disease from increased transnational food exchange to examinations of new and emerging zoonoses. It also discusses the prevalence and risk of foodborne disease in developing and industrialized

While the vast majority of our food supplies are nutritious and safe, foodborne pathogen-related illness still affects millions of people each year. Large outbreaks of foodborne diseases- such as the recent salmonella outbreak linked to various peanut butter products- continue to be reported with alarming frequency.All-Encompassing Guide to Detecti

Effective control of pathogens continues to be of great importance to the food industry. The first edition of Foodborne pathogens quickly established itself as an essential guide for all those involved in the management of microbiological hazards at any stage in the food production chain. This major edition strengthens that reputation, with extensively revised and expanded coverage, including more than ten new chapters. Part one focuses on risk assessment and management in the food chain. Opening chapters review the important topics of pathogen detection, microbial modelling and the risk assessment procedure. Four new chapters on pathogen control in primary production follow, reflecting the increased interest in safety management early in the food chain. The fundamental issues of hygienic design and sanitation are also covered in more depth in two extra chapters. Contributions on safe process design and operation, HACCP and good food handling practice complete the section. Parts two and three then review the management of key bacterial and non-bacterial foodborne pathogens. A new article on preservation principles and technologies provides the context for following chapters, which discuss pathogen characteristics, detection methods and control procedures, maintaining a practical focus. There is expanded coverage of non-bacterial agents, with dedicated chapters on gastroenteritis viruses, hepatitis viruses and emerging viruses and foodborne helminth infections among others. The second edition of Foodborne pathogens: hazards, risk analysis and control is an essential and authoritative guide to successful pathogen control in the food industry. Strengthens the highly successful first edition of Foodborne pathogens with extensively revised and expanded coverage Discusses risk assessment and management in the food chain. New chapters address pathogen control, hygiene design and HACCP Addresses preservation principles and technologies focussing on pathogen characteristics, detection methods and control procedures

Food-borne bacterial pathogens encounter a number of stressors during food processing and preservation. More and more pathogens are able to adapt their physiological properties and/or genetic expression to survive these stressors and pose a risk to food safety and public health. This book provides the reader with a comprehensive overview of common food processing-associated stressors (e.g., heat, cold, acid, osmosis, and oxidation) and deals with the molecular basis of the respective bacterial stress response mechanisms (e.g., viable but nonculturable state, biofilm formation, sporulation, and cross-protection response). Additionally, various chapters cover the response mechanisms of foodborne pathogens to emerging nonthermal sterilisation technologies such as ultrasound, high-pressure processing, pulsed electric fields, ultraviolet light, irradiation and phytochemicals. Through this book we also learn about future prospects for the efficient control of stress adaption in foodborne pathogens to ensure maximum consumer safety. This book offers a valuable resource for researchers, graduate students, food process engineers and product developers in the fields of food science and microbiology.

Developments such as the increasing globalisation of the food industry, new technologies and products, and changes in the susceptibility of populations to disease, have all highlighted the problem of emerging pathogens. Pathogens may be defined as emerging in a number of ways. They can be newly-discovered, linked for the first time to disease in humans or to a particular food. A pathogen may also be defined as emerging when significant new strains emerge from an existing pathogen, or if the incidence of a pathogen increases dramatically. This important book discusses some of the major emerging pathogens and how they can be identified, tracked and controlled so that they do not pose a risk to consumers. After an introductory chapter, Emerging foodborne pathogens is split into two parts. The first part deals with how pathogens evolve, surveillance methods in the USA and Europe, risk assessment techniques and the use of food safety objectives. The second part of the book looks at individual pathogens, their characteristics, methods of detection and methods of control. These include: Arcobacter; Campylobacter; Trematodes and helminths; emerging strains of E. coli; Hepatitis viruses; Prion diseases; Vibrios; Yersinia; Listeria; Helicobacter pylori; Enterobacteriaceae; Campylobacter; Mycobacterium paratuberculosis; and enterocci. Emerging foodborne pathogens is a standard reference for microbiologists and QA staff in the food industry, and food safety scientists working in governments and the research community. Discusses identification issues Looks at surveillance methods and the tracking of viruses Looks at individual pathogens in detail

This book provides a timely and thorough snapshot into the emerging and fast evolving area of applied genomics of foodborne pathogens. Driven by the drastic advance of whole genome shot gun sequencing (WGS) technologies, genomics applications are becoming increasingly valuable and even essential in studying, surveying and controlling foodborne microbial pathogens. The vast opportunities brought by this trend are often at odds with the lack of bioinformatics know-how among food safety and public health professionals, since such expertise is not part of a typical food microbiology curriculum and skill set. Further complicating the challenge is the large and ever evolving body of bioinformatics tools that can obfuscate newcomers to this area. Although reviews, tutorials and books are not in short supply in the fields of bioinformatics and genomics, until now there has not been a comprehensive and customized source of information designed for and accessible to microbiologists interested in applying cutting-edge genomics in food safety and public health research. This book fills this void with a well-selected collection of topics, case studies, and bioinformatics tools contributed by experts at the forefront of foodborne pathogen genomics research.