|
Foodborne pathogens - Hazards, risk analysis and control
Edited by Clive Blackburn and Peter McClure
Woodhead
2002
hardback 400pp ISBN 1855734540
£155.00
|
|
|
|
|
|
- Provides a practical guide to controlling, understanding, and identifying foodborne pathogens
- Contains chapters written by a distinguished and recognized team of experts
- Serves as an invaluable guide to controlling pathogens throughout the supply chain from the farm to the consumer
- Covers safe practices for consumers and food handlers in the retail and catering sectors
As trends in foodborne disease continue to rise, the effective identification and control of pathogens becomes
ever more important for the food industry. With its distinguished international team of contributors, Foodborne
Pathogens provides an authoritative and practical guide to effective control measures and how they can be applied
to individual pathogens.
Part One looks at general techniques in assessing and managing bacterial hazards. After a review of analytical methods,
the book covers modeling pathogen behavior and carrying out a risk assessment as the essential foundation for effective
food safety management. It focuses on good management practice in key stages in the supply chain, starting with farm
production. Topics include hygienic plant design and sanitation, and safe process design and operation. This provides the
foundation for a discussion of what makes for effective HACCP systems implementation.
This discussion of pathogen control then provides a context for Part Two which looks at what this means in practice
for key pathogens such as E.coli, Salmonella, Listeria and Campylobacter. Each chapter discusses pathogen
characteristics, detection methods and control procedures. Part Three then looks at non-bacterial hazards such as
viruses and parasites, as well as emerging 'hazards' such as Mycobacterium paratuberculosis and the increasingly
important area of chronic infections. Foodborne Pathogens is an essential guide to successful pathogen control in
the food industry.
Contents
MICROBIOLOGICAL HAZARDS IN FOODS
Trends in Foodborne Disease
Salmonella and Campylobacter
Listeria and Pathogenic E.coli
Enterotoxin-Producing Staphylococci, Shigella, Vibrio and Others
Spore-Forming Bacteria
Non-Bacterial and Emerging Foodborne Pathogens
RISK ASSESSMENT AND MANAGEMENT
Risk Assessment and Pathogen Management
Modelling the Growth, Survival and Death of Bacterial Pathogens in Foods
Setting Microbiological Criteria for Food
Use of Microbiological Methods to Assess and Monitor Risk
CONTROLLING PATHOGENS ACROSS THE SUPPLY CHAIN
Good Agricultural Practice
Control of Microbiological Hazards During Secondary Processing
The Effective Implementation of HACCP
Good Practice for Food Handlers and Consumers
To find similar publications, click on a keyword below:
Autumn 2002
: Woodhead Publishing Ltd
: bacteriology
: food safety
: food science
|
