Advances in Microbial Food Safety

<p>Contributor contact details</p> <p>Editorial advisors</p> <p>Woodhead Publishing Series in Food Science, Technology and Nutrition</p> <p>Part I: Expert interview with Dr R. Bruce Tompkin</p> <p>Chapter 1: Interview with a food safety expert: Dr R. Bruce Tompkin</p> <p>Abstract:</p> <p>1.1 Food safety: past and current</p> <p>1.2 Food safety management systems</p> <p>1.3 Future efforts to further control food safety concerns</p> <p>Part II: Pathogen updates</p> <p>Chapter 2: Pathogen update: Salmonella</p> <p>Abstract:</p> <p>2.1 Introduction</p> <p>2.2 Incidence and burden of human salmonellosis</p> <p>2.3 Epidemiology and disease transmission in humans</p> <p>2.4 Classification and subtypes</p> <p>2.5 Tracing the sources of human salmonellosis – source attribution</p> <p>2.6 Discussion on sources of human salmonellosis</p> <p>Chapter 3: Pathogen update: Listeria monocytogenes</p> <p>Abstract:</p> <p>3.1 The genus Listeria, L. monocytogenes and listeriosis</p> <p>3.2 Listeriosis: epidemiology, virulence factors and evolution</p> <p>3.3 In vitro and in vivo models to assess virulence</p> <p>3.4 Ecology, transmission and genetic diversity of L. monocytogenes</p> <p>3.5 Regulations and risk assessments</p> <p>3.6 Conclusions</p> <p>Chapter 4: Pathogen update: Bacillus species</p> <p>Abstract:</p> <p>4.1 Introduction</p> <p>4.2 Bacillus cereus in food: characterization and taxonomy</p> <p>4.3 Poisoning caused by B. cereus and other Bacillus spp.</p> <p>4.4 Control of Bacillus species in foods and food processing</p> <p>4.5 Conclusion</p> <p>Chapter 5: Pathogen update: Vibrio species</p> <p>Abstract:</p> <p>5.1 Introduction</p> <p>5.2 Sources of infection and types of pathology</p> <p>5.3 Virulence and strain variability</p> <p>5.4 Current risk management</p> <p>5.5 Other human foodborne pathogenic vibrios</p> <p>5.6 Current and future trends</p> <p>Chapter 6: Emerging parasites in food</p> <p>Abstract:</p> <p>6.1 Introduction</p> <p>6.2 Protozoa</p> <p>6.3 Cestoda</p> <p>6.4 Nematoda</p> <p>6.5 Trematoda</p> <p>6.6 Epidemiology, prevention and control</p> <p>6.7 Conclusions</p> <p>Chapter 7: New research on antimicrobial resistance in foodborne pathogens</p> <p>Abstract:</p> <p>7.1 Introduction</p> <p>7.2 Increasing occurrence of resistance to quinolones and cephalosporins in Salmonella</p> <p>7.3 Increasing occurrences of resistance to quinolones and macrolides in Campylobacter</p> <p>7.4 The recent emergence and spread of new multidrug-resistant clones of monophasic Salmonella Typhimurium- like organisms</p> <p>7.5 Rapid emergence and spread of strains of Enterobacteriaceae</p> <p>7.6 Control measures</p> <p>Chapter 8: Antibiotic resistance development and identification of response measures</p> <p>Abstract:</p> <p>8.1 Introduction</p> <p>8.2 Existing international risk assessments</p> <p>8.3 Control targets</p> <p>8.4 Monitoring and reporting usage and resistance</p> <p>8.5 Reserving antibiotics for human healthcare</p> <p>8.6 Prudent use</p> <p>8.7 Role of the competent authorities</p> <p>8.8 Responsibilities for veterinarians</p> <p>8.9 Farmers’ mission</p> <p>8.10 Conclusion</p> <p>8.11 Control measures that can be implemented immediately</p> <p>Part III: Pathogen surveillance, detection and identification</p> <p>Chapter 9: Advances in separation and concentration of microorganisms from food samples</p> <p>Abstract:</p> <p>9.1 Introduction</p> <p>9.2 The need for pre-analytical sample processing</p> <p>9.3 Emerging approaches</p> <p>9.4 Conclusions</p> <p>Chapter 10: Second-generation polymerase chain reaction (PCR) and DNA microarrays for in vitro and in situ study of foodborne pathogens</p> <p>Abstract:</p> <p>10.1 Introduction</p> <p>10.2 The quantitative polymerase chain reaction (qPCR)</p> <p>10.3 Transcriptomics</p> <p>10.4 Conclusions and future trends</p> <p>Chapter 11: New approaches in microbial pathogen detection</p> <p>Abstract:</p> <p>11.1 Introduction</p> <p>11.2 Detection methods</p> <p>11.3 Emerging methods</p> <p>11.4 Future trends</p> <p>Chapter 12: Tracking of pathogens via virulence factors: Shiga toxin-producing Escherichia coli in cattle and potential risks for human disease</p> <p>Abstract:</p> <p>12.1 Introduction</p> <p>12.2 The impact of Shiga toxin-producing E. coli (STEC) on public health</p> <p>12.3 STEC virulence factors</p> <p>12.4 Prevalence of STEC in cattle and other reservoirs</p> <p>12.5 Challenges and considerations for the detection of STEC</p> <p>12.6 Summary and discussion</p> <p>Chapter 13: New research on estimating the global burden of foodborne disease</p> <p>Abstract:</p> <p>13.1 Introduction</p> <p>13.2 Estimating the burden of foodborne diseases: metrics and attribution</p> <p>13.3 Foodborne Disease Burden Epidemiology Reference Group (FERG) structure and process</p> <p>13.4 FERG outputs to date</p> <p>13.5 Future trends</p> <p>Part IV: Food preservation techniques</p> <p>Chapter 14: Novel methods for pathogen control in livestock pre-harvest: an update</p> <p>Abstract:</p> <p>14.1 Introduction</p> <p>14.2 Foodborne pathogenic bacteria: human exposure routes</p> <p>14.3 The gastrointestinal tract microflora and ecological inertia</p> <p>14.4 Delineation of anti-pathogen versus pro- commensal strategies</p> <p>14.5 Competitive enhancement strategies to reduce foodborne pathogens</p> <p>14.6 Direct anti-pathogen strategies to reduce foodborne pathogens</p> <p>14.7 Animal management intervention strategies</p> <p>14.8 Future trends</p> <p>14.9 Conclusions</p> <p>Chapter 15: New research on ensuring safety in dry processing environments</p> <p>Abstract:</p> <p>15.1 Introduction</p> <p>15.2 Control measures applied during the manufacture of low-moisture products</p> <p>15.3 Survival of pathogens in low-moisture products and environments</p> <p>15.4 The fate of pathogens in low-moisture processing environments</p> <p>15.5 Cleaning procedures</p> <p>15.6 Verification of control measures</p> <p>15.7 Disinfection and sanitizers</p> <p>15.8 Conclusion</p> <p>Chapter 16: New research on bacteriophages and food safety</p> <p>Abstract:</p> <p>16.1 Introduction</p> <p>16.2 Bacteriophages of foodborne pathogens</p> <p>16.3 General considerations for bacteriophage application</p> <p>16.4 Phage preparations for pathogen detection and control</p> <p>16.5 Bacteriophage lytic enzymes and their application in food</p> <p>16.6 Pathogen detection</p> <p>16.7 Conclusions</p> <p>Chapter 17: New research on modified-atmosphere packaging and pathogen behaviour</p> <p>Abstract:</p> <p>17.1 Introduction</p> <p>17.2 Trends in packaging configuration</p> <p>17.3 Effect of packaging configuration on food safety</p> <p>17.4 Critical evaluation of current research on modified-atmosphere packaging and food safety, and some future research trends</p> <p>Chapter 18: New research on organic acids and pathogen behaviour</p> <p>Abstract:</p> <p>18.1 Introduction</p> <p>18.2 Use of organic acids for fresh meat decontamination</p> <p>18.3 Use of organic acids for fresh produce decontamination</p> <p>18.4 Risks and concerns: microbial adaptation</p> <p>18.5 Legislation</p> <p>18.6 Conclusion</p> <p>Chapter 19: Progress in intervention programs to eradicate foodborne helminth infections</p> <p>Abstract:</p> <p>19.1 Introduction</p> <p>19.2 Foodborne helminth infections and food animal contamination</p> <p>19.3 Impact of intervention programs</p> <p>19.4 Future directions</p> <p>Part V: Pathogen control management</p> <p>Chapter 20: Advances in understanding the impact of personal hygiene and human behaviour on food safety</p> <p>Abstract:</p> <p>20.1 Introduction</p> <p>20.2 Food handler knowledge and practices</p> <p>20.3 Food handlers, cross-contamination and hand hygiene</p> <p>20.4 Food safety culture</p> <p>20.5 Food hygiene training</p> <p>20.6 Conclusion and future trends</p> <p>Chapter 21: Expanding the use of HACCP beyond its traditional application areas</p> <p>Abstract:</p> <p>21.1 Introduction</p> <p>21.2 Historical perspective</p> <p>21.3 Contemporary perspective</p> <p>21.4 Expansion of HACCP beyond traditional areas of application</p> <p>21.5 Necessary and practical food-safety improvements</p> <p>21.6 Barriers to food-safety progress</p> <p>21.7 A plan for global food-safety progress</p> <p>Chapter 22: Biotracing in food safety</p> <p>Abstract:</p> <p>22.1 Introduction</p> <p>22.2 Elements of biotracing</p> <p>22.3 Biotracing in food chain systems</p> <p>22.4 Conclusion</p> <p>Part VI: Understanding and modelling pathogen behaviour</p> <p>Chapter 23: Advances in single-cell approaches in the study of foodborne pathogens</p> <p>Abstract:</p> <p>23.1 Introduction</p> <p>23.2 Single-cell analyses in food microbiology</p> <p>23.3 Advances in single-cell techniques in the study of foodborne pathogens</p> <p>23.4 Conclusion and future trends</p> <p>Chapter 24: Advances in genomics and proteomics-based methods for the study of foodborne bacterial pathogens</p> <p>Abstract:</p> <p>24.1 Introduction</p> <p>24.2 Genomic technologies: sequencing, typing and profiling</p> <p>24.3 Functional genomics</p> <p>24.4 Molecular serotyping, subtyping and metagenomics</p> <p>24.5 Proteomic-based techniques</p> <p>24.6 Mass spectrometry</p> <p>24.7 Separation techniques</p> <p>24.8 Food-based proteomic investigations</p> <p>24.9 Future trends</p> <p>Chapter 25: Next generation of predictive models</p> <p>Abstract:</p> <p>25.1 Introduction</p> <p>25.2 Models at the cell-population level</p> <p>25.3 Models at the single-cell level</p> <p>25.4 Molecular level</p> <p>25.5 Conclusions</p> <p>Index</p>