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Foodborne pathogens : hazards, risk analysis, and control / edited by Clive de W. Blackburn and Peter J. McClure.

Contributor(s): Blackburn, Clive de W | McClure, Peter J.
Material type: materialTypeLabelBookSeries: Woodhead Publishing in food science and technology.Publisher: Boca Raton, FL : Cambridge, England : CRC Press ; Woodhead, 2002Description: xvii, 521 p. : ill. ; 25 cm. + hbk.ISBN: 0849312132 (CRC Press); 1855734540 (Woodhead).Subject(s): Foodborne diseases | Food -- MicrobiologyDDC classification: 615.954
Contents:
Part I Risk assessment and management in the food chain: Introduction / Dr Clive Blackburn and Dr Peter McClure -- Detecting pathogens in food / Dr Roy Betts and Dr Clive Blackburn -- Modelling the growth, survival and death of bacterial pathogens in food / Dr David Legan, Dr Mark Vandeven, Dr Cynthia Stewart and Dr Martin Cole -- Risk assessment and pathogen management / Dr Tom Ross and Professor Tom McMeekin -- HACCP in farm production / Professor Mac Johnston -- Hygienic plant design and sanitation / Dr John Holah and Dr Richard Thorpe -- Safe process design and operation / Professor Martyn Brown -- The effective implementation of HACCP systems in food processing / Ms Sara Mortimore and Mr Tony Mayes -- Good practices for food handlers and consumers / Dr Chris Griffith -- Part II Bacterial hazards: Pathogenic Escherichia coli / Dr Chris Bell and Alec Kyriakides -- Salmonella / Dr Chris Bell and Alec Kyriakides -- Listeria monocytogenes / Dr Chris Bell and Alec Kyriakides -- Campylobacter and Arcobacter / Dr Peter McClure and Dr Clive Blackburn -- Enterotoxin-producing Staphylococcus, Shigella, Yersinia, Vibrio, Aeromonas and Plesiomonas / Dr Jane Sutherland and Dr Alan Varnam -- Characteristics of spore-forming bacteria / Dr Paul Gibbs -- Part III Non-bacterial and emerging foodborne pathogens: Viruses / Dr Marion Koopmans -- Parasites: Cryptosporidium, Giardia and Cyclospora as foodborne pathogens / Dr Rosely Nichols and Professor Huw Smith -- Toxigenic fungi / Dr Maurice Moss -- Mycobacterium paratuberculosis / Professor Mansel Griffiths -- Chronic sequelae of foodborne infections / Dr Yasmine Motarjemi.
Holdings
Item type Current library Call number Copy number Status Barcode
General lending MTU Bishopstown Library Lending 615.954 (Browse shelf(Opens below)) 1 Available 00079140
Total holds: 0

Enhanced descriptions from Syndetics:

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.

Includes bibliographical references and index.

Part I Risk assessment and management in the food chain: Introduction / Dr Clive Blackburn and Dr Peter McClure -- Detecting pathogens in food / Dr Roy Betts and Dr Clive Blackburn -- Modelling the growth, survival and death of bacterial pathogens in food / Dr David Legan, Dr Mark Vandeven, Dr Cynthia Stewart and Dr Martin Cole -- Risk assessment and pathogen management / Dr Tom Ross and Professor Tom McMeekin -- HACCP in farm production / Professor Mac Johnston -- Hygienic plant design and sanitation / Dr John Holah and Dr Richard Thorpe -- Safe process design and operation / Professor Martyn Brown -- The effective implementation of HACCP systems in food processing / Ms Sara Mortimore and Mr Tony Mayes -- Good practices for food handlers and consumers / Dr Chris Griffith -- Part II Bacterial hazards: Pathogenic Escherichia coli / Dr Chris Bell and Alec Kyriakides -- Salmonella / Dr Chris Bell and Alec Kyriakides -- Listeria monocytogenes / Dr Chris Bell and Alec Kyriakides -- Campylobacter and Arcobacter / Dr Peter McClure and Dr Clive Blackburn -- Enterotoxin-producing Staphylococcus, Shigella, Yersinia, Vibrio, Aeromonas and Plesiomonas / Dr Jane Sutherland and Dr Alan Varnam -- Characteristics of spore-forming bacteria / Dr Paul Gibbs -- Part III Non-bacterial and emerging foodborne pathogens: Viruses / Dr Marion Koopmans -- Parasites: Cryptosporidium, Giardia and Cyclospora as foodborne pathogens / Dr Rosely Nichols and Professor Huw Smith -- Toxigenic fungi / Dr Maurice Moss -- Mycobacterium paratuberculosis / Professor Mansel Griffiths -- Chronic sequelae of foodborne infections / Dr Yasmine Motarjemi.

Table of contents provided by Syndetics

  • List of contributors (p. xiii)
  • Part I Risk assessment and management in the food chain
  • 1 Introduction (p. 3)
  • 1.1 Trends in foodborne disease (p. 3)
  • 1.2 Incidence of foodborne disease (p. 4)
  • 1.3 Foodborne disease surveillance (p. 5)
  • 1.4 Emerging foodborne disease and changing patterns in epidemiology (p. 6)
  • 1.5 Control of foodborne disease (p. 9)
  • 1.6 Rationale for this book (p. 10)
  • 1.7 References (p. 10)
  • 2 Detecting pathogens in food (p. 13)
  • 2.1 Introduction (p. 13)
  • 2.2 A comparison of Quality Control and Quality Assurance (p. 14)
  • 2.3 Use of microbiology methods in a Quality Control system (p. 14)
  • 2.4 Sampling (p. 15)
  • 2.5 Use of microbiology methods in a Quality Assurance system (p. 16)
  • 2.6 Conventional microbiological techniques (p. 19)
  • 2.7 Rapid and automated methods (p. 21)
  • 2.8 Future trends (p. 44)
  • 2.9 References and further reading (p. 45)
  • 3 Modelling the growth, survival and death of bacterial pathogens in food (p. 53)
  • 3.1 Introduction (p. 53)
  • 3.2 Approaches to modelling (p. 54)
  • 3.3 Kinetic growth models (p. 56)
  • 3.4 Growth boundary models (p. 72)
  • 3.5 Death models (p. 77)
  • 3.6 Survival models (p. 83)
  • 3.7 Applications of models: product and process design, product shelf-life (p. 83)
  • 3.8 Applications of models: hygienic equipment design, HACCP systems (p. 84)
  • 3.9 Applications of models: risk assessment, food safety objectives (p. 86)
  • 3.10 Future trends (p. 88)
  • 3.11 Sources of further information and advice (p. 91)
  • 3.12 References (p. 91)
  • 4 Risk assessment and pathogen management (p. 97)
  • 4.1 Introduction (p. 97)
  • 4.2 The development of risk assessment (p. 98)
  • 4.3 Risk assessment methodology (p. 106)
  • 4.4 Risk assessment tools (p. 114)
  • 4.5 The role of risk assessment in pathogen management: food safety objectives and HACCP systems (p. 117)
  • 4.6 Future trends (p. 121)
  • 4.7 Sources of further information and advice (p. 122)
  • 4.8 References (p. 123)
  • 5 HACCP in farm production (p. 127)
  • 5.1 Introduction (p. 127)
  • 5.2 Planning the HACCP system (p. 128)
  • 5.3 Problems with hazard and CCP identification (p. 129)
  • 5.4 Good working practices (p. 130)
  • 5.5 Critical Control Points (p. 131)
  • 5.6 Documentation (p. 133)
  • 5.7 HACCP plans: the examples of meat and dairy production (p. 134)
  • 5.8 Summary: the effectiveness of HACCP on the farm (p. 136)
  • 5.9 References (p. 140)
  • 5.10 Appendix: model HACCP system for cattle (p. 142)
  • 6 Hygienic plant design and sanitation (p. 151)
  • 6.1 Introduction: hygienic design (p. 151)
  • 6.2 Level 1: the factory site (p. 152)
  • 6.3 Level 2: the factory building (p. 153)
  • 6.4 Level 3: internal barriers separating manufacturing processes (p. 156)
  • 6.5 Hygienic construction (p. 166)
  • 6.6 Hygienic equipment design (p. 173)
  • 6.7 Sanitation: introduction (p. 176)
  • 6.8 The principles of sanitation (p. 177)
  • 6.9 Sanitation chemicals (p. 179)
  • 6.10 Disinfectants (p. 181)
  • 6.11 Sanitation methodology (p. 183)
  • 6.12 Sanitation procedures (p. 186)
  • 6.13 Evaluating the effectiveness of sanitation programmes (p. 188)
  • 6.14 References and further reading (p. 190)
  • 7 Safe process design and operation (p. 197)
  • 7.1 Introduction: product and process design (p. 197)
  • 7.2 Modelling and product/process design (p. 199)
  • 7.3 Safety management tools: good manufacturing practice (GMP), HACCP and risk assessment (p. 200)
  • 7.4 Principles of process design (p. 202)
  • 7.5 Process flow and equipment (p. 206)
  • 7.6 Manufacturing areas (p. 207)
  • 7.7 Handling and processing products (p. 215)
  • 7.8 Control systems (p. 221)
  • 7.9 Conclusions (p. 225)
  • 7.10 References and further reading (p. 226)
  • 8 The effective implementation of HACCP systems in food processing (p. 229)
  • 8.1 Introduction (p. 229)
  • 8.2 HACCP methodology and implementation (p. 231)
  • 8.3 Motivation (p. 233)
  • 8.4 The knowledge required for HACCP (p. 236)
  • 8.5 Initial training and preparation (p. 237)
  • 8.6 Building knowledge and expertise (p. 238)
  • 8.7 Resources and planning (p. 244)
  • 8.8 Prerequisite programmes (PRPs) (p. 246)
  • 8.9 HACCP teams (p. 247)
  • 8.10 Hazard analysis (p. 248)
  • 8.11 HACCP implementation (p. 249)
  • 8.12 Maintenance (p. 250)
  • 8.13 HACCP and globalised production (p. 251)
  • 8.14 Future trends (p. 252)
  • 8.15 References (p. 254)
  • 9 Good practices for food handlers and consumers (p. 257)
  • 9.1 Introduction (p. 257)
  • 9.2 Food safety management in manufacturing: HACCP and GMP (p. 262)
  • 9.3 Safety management in the food service sector: GCP, ASC and SAFE (p. 263)
  • 9.4 Domestic food preparation: GDKP (p. 263)
  • 9.5 Understanding food handlers (p. 265)
  • 9.6 Improving food-handling practices (p. 270)
  • 9.7 Future trends (p. 274)
  • 9.8 References (p. 274)
  • Part II Bacterial hazards
  • 10 Pathogenic Escherichia coli (p. 279)
  • 10.1 Introduction (p. 279)
  • 10.2 Characteristics of Escherichia coli (p. 280)
  • 10.3 Detecting Escherichia coli (p. 286)
  • 10.4 Control of pathogenic Escherichia coli in foods (p. 288)
  • 10.5 Raw material control (p. 291)
  • 10.6 Control in processing (p. 296)
  • 10.7 Final product control (p. 300)
  • 10.8 Future trends (p. 302)
  • 10.9 References and further reading (p. 302)
  • 11 Salmonella (p. 307)
  • 11.1 Introduction (p. 307)
  • 11.2 Characteristics of Salmonella (p. 308)
  • 11.3 Detecting Salmonella (p. 315)
  • 11.4 Control of Salmonella in foods (p. 317)
  • 11.5 Raw material control (p. 321)
  • 11.6 Control in processing (p. 327)
  • 11.7 Final product control (p. 330)
  • 11.8 General considerations (p. 330)
  • 11.9 Future trends (p. 331)
  • 11.10 References and further reading (p. 331)
  • 12 Listeria monocytogenes (p. 337)
  • 12.1 Introduction (p. 337)
  • 12.2 Characteristics of Listeria monocytogenes (p. 337)
  • 12.3 Detecting Listeria monocytogenes (p. 345)
  • 12.4 Control of Listeria monocytogenes in foods (p. 346)
  • 12.5 Raw material control (p. 349)
  • 12.6 Control in processing (p. 352)
  • 12.7 Final product control (p. 356)
  • 12.8 Future trends (p. 358)
  • 12.9 References (p. 358)
  • 13 Campylobacter and Arcobacter (p. 363)
  • 13.1 Introduction (p. 363)
  • 13.2 Characteristics of Campylobacter and Arcobacter species (p. 364)
  • 13.3 The nature of Campylobacter and Arcobacter infections (p. 366)
  • 13.4 Risk factors for Campylobacter (p. 367)
  • 13.5 Risk factors for Arcobacter (p. 370)
  • 13.6 Control procedures for Campylobacter (p. 371)
  • 13.7 Control procedures for Arcobacter (p. 372)
  • 13.8 Detection methods for Campylobacter (p. 373)
  • 13.9 Detection methods for Arcobacter (p. 376)
  • 13.10 Future trends (p. 377)
  • 13.11 Sources of further information and advice (p. 379)
  • 13.12 References (p. 379)
  • 14 Enterotoxin-producing Staphylococcus, Shigella, Yersinia, Vibrio, Aeromonas and Plesiomonas (p. 385)
  • 14.1 Introduction (p. 385)
  • 14.2 Characteristics of enterotoxin-producing staphylococci (p. 385)
  • 14.3 Risk factors, detection methods and control procedures (p. 387)
  • 14.4 Future trends (p. 390)
  • 14.5 Further information (p. 390)
  • 14.6 Characteristics of the genus Yersinia (p. 390)
  • 14.7 Risk factors, detection methods and control procedures (p. 392)
  • 14.8 Future trends (p. 395)
  • 14.9 Further information (p. 396)
  • 14.10 Characteristics of the genus Shigella (p. 396)
  • 14.11 Risk factors, detection methods and control procedures (p. 398)
  • 14.12 Future trends (p. 400)
  • 14.13 Further information (p. 400)
  • 14.14 Characteristics of the genus Vibrio (p. 401)
  • 14.15 Risk factors, detection methods and control procedures (p. 403)
  • 14.16 Future trends (p. 407)
  • 14.17 Further information (p. 407)
  • 14.18 Characteristics of the genera Aeromonas and Plesiomonas (p. 407)
  • 14.19 Risk factors, detection methods and control procedures (p. 410)
  • 14.20 Future trends (p. 412)
  • 14.21 Further information (p. 412)
  • 14.22 References (p. 412)
  • 15 Characteristics of spore-forming bacteria (p. 417)
  • 15.1 Introduction (p. 417)
  • 15.2 Clostridium botulinum: general characteristics (p. 418)
  • 15.3 Clostridium perfringens: general characteristics (p. 421)
  • 15.4 Bacillus spp.: general characteristics (p. 423)
  • 15.5 Methods of detection: Clostridium botulinum (p. 427)
  • 15.6 Methods of detection: Clostridium perfringens (p. 428)
  • 15.7 Methods of detection: bacillus spp. (p. 429)
  • 15.8 Control issues: Clostridium botulinum (p. 429)
  • 15.9 Control issues: Clostridium perfringens (p. 430)
  • 15.10 Control issues: bacillus spp. (p. 430)
  • 15.11 Sources of further information and advice (p. 431)
  • 15.12 References (p. 433)
  • Part III Non-bacterial and emerging foodborne pathogens
  • 16 Viruses (p. 439)
  • 16.1 Introduction (p. 439)
  • 16.2 Current level of incidence (p. 442)
  • 16.3 Conditions of growth and survival (p. 445)
  • 16.4 Detection methods (p. 446)
  • 16.5 Control issues (p. 446)
  • 16.6 Sources of further information and advice (p. 447)
  • 16.7 References (p. 447)
  • 17 Parasites: Cryptosporidium, Giardia and Cyclospora as foodborne pathogens (p. 453)
  • 17.1 Introduction (p. 453)
  • 17.2 Description of the organisms (p. 453)
  • 17.3 Symptoms caused in humans (p. 457)
  • 17.4 Infectious dose and treatment (p. 459)
  • 17.5 Current levels of incidence (p. 460)
  • 17.6 Conditions for growth (p. 465)
  • 17.7 Detection methods (p. 467)
  • 17.8 Control issues (p. 467)
  • 17.9 The regulatory framework (p. 470)
  • 17.10 Sources of further information and advice (p. 472)
  • 17.11 References (p. 472)
  • 18 Toxigenic fungi (p. 479)
  • 18.1 Introduction (p. 479)
  • 18.2 Aflatoxins: occurrence and significance (p. 480)
  • 18.3 Control measures (p. 482)
  • 18.4 Ochratoxin A: occurrence and significance (p. 483)
  • 18.5 Control measures (p. 484)
  • 18.6 Patulin: occurrence and significance (p. 484)
  • 18.7 Control measures (p. 485)
  • 18.8 Fumonisins: occurrence and significance (p. 485)
  • 18.9 Control measures (p. 485)
  • 18.10 Other mycotoxins (p. 486)
  • 18.11 Sources of further information and advice (p. 487)
  • 18.12 References (p. 487)
  • 19 Mycobacterium paratuberculosis (p. 489)
  • 19.1 Introduction (p. 489)
  • 19.2 Mycobacterium paratuberculosis and Crohn's disease (p. 490)
  • 19.3 Mycobacterium paratuberculosis in foods (p. 491)
  • 19.4 Detection methods (p. 495)
  • 19.5 Control measures (p. 496)
  • 19.6 Sources of further information and advice (p. 497)
  • 19.7 References (p. 497)
  • 20 Chronic sequelae of foodborne infections (p. 501)
  • 20.1 Introduction (p. 501)
  • 20.2 Aeromonas (p. 503)
  • 20.3 Brucella spp. (p. 503)
  • 20.4 Campylobacter spp. (p. 503)
  • 20.5 Enterohaemorrhagic Escherichia coli (p. 504)
  • 20.6 Enterobacter Sakazakii (p. 505)
  • 20.7 Helicobacter pylori (p. 505)
  • 20.8 Listeria monocytogenes (p. 506)
  • 20.9 Mycobacterium paratuberculosis (p. 506)
  • 20.10 Nanobacteria (p. 507)
  • 20.11 Non-Typhi Salmonella (p. 508)
  • 20.12 Vibrio vulnificus (p. 508)
  • 20.13 Yersinia enterocolitica (p. 508)
  • 20.14 Toxoplasma gondii (p. 509)
  • 20.15 Trematodes (p. 509)
  • 20.16 Taenia solium (p. 510)
  • 20.17 Trichinella spiralis (p. 511)
  • 20.18 Viral hepatitis A virus (p. 511)
  • 20.19 References (p. 512)
  • Index (p. 515)