Foodborne pathogens

Hazards, risk analysis and control
Erscheinungsjahr 2002
ISBN: 978-1-85573-454-8
Verlag: Woodhead Publishing

Buch, Englisch, 544 Seiten

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 in practice to individual pathogens.

Autoren/Hrsg.

Blackburn, C.

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Fertigungsindustrie Lebensmittelindustrie, Nahrungsmittelindustrie

Inhaltsverzeichnis

Part 1 Risk assessment and management in the food chain: Detecting pathogens in food; Modelling the growth, survival and death of bacterial pathogens in food; Risk assessment and pathogen management; HACCP in farm production; Hygienic plant design and sanitation; Safe process design and operation; The effective implementation of HACCP systems in food processing; Good practices for food handlers and consumers. Part 2 Bacterial hazards: Pathogenic E.coli; Salmonella; Listeria monocytogenes; Campylobacter and Arcobacter; Enterotoxin-producing Staphylococcus, Shigella, Yersina, Vibrio, Aeromonas and Plesiomonas; Characteristics of spore-forming bacteria. Part 3 Non-bacterial and emerging foodborne pathogens: Viruses; Parasites: Cryptosporidium, Giardia and Cyclospora as foodborne pathogens; Toxigenic fungi; Mycobacterium paratuberculosis; Chronic sequelae of foodborne infections.

Über Autor(innen)

Clive de W Blackburn and Peter J McClure work within the Microbiology Unit at Unilever Research Colworth, and have published widely on the control of foodborne pathogens.