Advances in Microbial Food Safety

John N. Sofos is Professor of Meat Microbiology at Colorado State University and a well-known authority on meat safety.

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Woodhead Publishing Series in Food Science, Technology and Nutrition
Part I: Hazards

1: Update on non-O157 Shiga toxin-producing E. coli as a foodborne pathogen: analysis and control

Abstract
1.1 Introduction
1.2 Virulence of non-O157 Shiga toxin-producing E. coli (STEC)
1.3 Animal reservoirs of non-O157 STEC
1.4 Outbreaks caused by non-O157 STEC
1.5 Transmission of non-O157 STEC to humans
1.6 Interventions for control of non-O157 STEC in produce
1.7 Interventions for control of STEC in cattle
1.8 Resistance of non-O157 STEC to stress
1.9 Detection of non-O157 STEC
1.10 Conclusions


2: Update on Yersinia as a foodborne pathogen: analysis and control

Abstract
2.1 Introduction
2.2 History and background
2.3 Evolution, genome, taxonomy and pathogenicity
2.4 Detection and identification methods
2.5 Epidemiology
2.6 Control
2.7 Future trends


3: Update on Toxoplasma gondii as a parasite in food: analysis and control

Abstract
3.1 Introduction
3.2 Morphology, structure and life cycle
3.3 Biology, genetics and genomics
3.4 Diagnosis
3.5 Epidemiology
3.6 Pathogenesis and clinical features
3.7 Treatment and prevention
3.8 Future trends


4: The role of free-living protozoa in protecting foodborne pathogens

Abstract
4.1 Introduction
4.2 Protozoa
4.3 Free-living protozoa in food-related environments
4.4 Free-living protozoa in drinking water and food
4.5 Interactions between bacteria and free-living protozoa
4.6 Significance of bacteria–protozoa interactions for food safety
4.7 Conclusions and future trends


5: Update on foodborne viruses: types, concentration and sampling methods

Abstract
5.1 Introduction
5.2 Challenges in detecting foodborne viruses
5.3 Types of virus
5.4 Methodologies for sampling and concentration
5.5 Conclusions


6: Update on foodborne viruses: molecular-based detection methods

Abstract
6.1 Introduction
6.2 Methods for detection of foodborne viruses
6.3 RNA extraction and purification
6.4 Molecular amplification and detection
6.5 Confirmation of RNA-amplified products
6.6 Real-time reverse-transcriptase polymerase chain reaction (RT-PCR) approaches
6.7 Nucleic acid sequence-based amplification (NASBA) assay
6.8 Reverse transcription loop-mediated isothermal amplification (RT-LAMP) assay
6.9 Biosensors
6.10 Microarrays
6.11 Next-generation sequencing approaches
6.12 Detection of infectious versus noninfectious viruses using molecular-based assays
6.13 Conclusions


7: Update on Listeria monocytogenes: reducing cross-contamination in food retail operations

Abstract
7.1 Introduction to the food safety issue
7.2 L. monocytogenes and listeriosis
7.3 Presence and prevalence of L. monocytogenes in retail operations
7.4 Transfer dynamics of L. monocytogenes at retail
7.5 The role of food workers in L. monocytogenes cross-contamination at retail
7.6 Risk assessment of L. monocytogenes in retail delicatessen
7.7 Mitigation options to control cross-contamination with L. monocytogenes at retail
7.8 Future trends




Part II: Hazard management and control

8: Developments in food disease surveillance: using source attribution to inform risk management

Abstract
8.1 Introduction
8.2 Foodborne disease surveillance
8.3 Surveillance and the role of typing of foodborne pathogens
8.4 Producing evidence to inform policy to prevent and control foodborne diseases
8.5 Usefulness and applicability of source attribution methods for foodborne hazards
8.6 Future trends


9: Modelling the spread of pathogen contamination in fresh produce

Abstract
9.1 Introduction
9.2 Contamination of fresh produce: modelling pathogen growth behaviour
9.3 Case study: predicting pathogen growth on lettuce
9.4 Case study: modelling Listeria monocytogenes contamination of minced tuna
9.5 Summary


10: Developments in validation and verification methods for hazard analysis and critical control points (HACCP) and other food safety systems

Abstract
10.1 Introduction
10.2 Validating food safety systems
10.3 eassessment or revalidation of food safety controls
10.4 Validation of food controls: case studies
10.5 Verification of food safety management system activities
10.6 Validation and verification: a Global Food Safety Initiative (GFSI) perspective
10.7 Future trends
10.10 Appendix: Comparison of critical control points (CCPs) and prerequisite programs (PRPs)




Part III: Particular foods

11: Developments in sampling and test methods for pathogens in fresh meat

Abstract
11.1 Introduction
11.2 Sampling plans
11.3 Testing for pathogens: hazard analysis critical control point (HACCP) systems
11.4 Principles and limitations of sample testing
11.5 Current US and EU methods of sample testing
11.6 Future trends


12: Developments in Salmonella control in eggs

Abstract
12.1 Introduction
12.2 Salmonella in laying flocks and eggs
12.3 Monitoring and controls in Europe before the EU baseline survey
12.4 The current situation in Europe
12.5 Human salmonellosis outbreaks in Europe
12.6 Incidence and control of egg-borne salmonellosis outside of Europe
12.7 Potential for eradication of Salmonella Enteritidis from laying farms
12.8 Potential treatments for eggs
12.9 Future trends


13: The role of animal manure in the contamination of fresh food

Abstract
13.1 Introduction
13.2 Animal manure
13.3 Foodborne pathogens associated with animal manure
13.4 Common practices in applying animal manure to agricultural fields
13.5 Persistence and transmission of human pathogens after land application of animal manure
13.6 Contamination of produce on farms originating from animal manure
13.7 Animal waste treatments to minimize contamination
13.8 Guidelines on direct application of raw animal manure or composted products to cropland
13.9 Conclusions


14: Developments in improving the safety of sprouts

Abstract
14.1 Introduction
14.2 Trends in the consumption of raw vegetables
14.3 Microbiological hazards in seeds and sprouts
14.4 Bacterial pathogens contaminating seeds and sprouts
14.5 Outbreaks of foodborne illness associated with the consumption of sprouts
14.6 Measures to control hazards associated with sprouts
14.7 Conclusions and future trends


15: Food safety standards in the fresh produce supply chain: advantages and disadvantages

Abstract
15.1 Introduction
15.2 Benefits and concerns relating to the implementation of food safety standards
15.3 Improving food safety management systems in the fresh produce supply chain
15.4 Future trends in food safety standards
15.5 Conclusions: the importance of training and risk communication for well-accepted and functional food safety standards
15.6 Sources of further information
15.7 Acknowledgements




Index