Safety assurance during food processing

Preface 15; Keynote contributions 17; Food Safety - a worldwide public health issue Actions to reverse the upward curve of foodborne illness 19; Friedrich K. Kaferstein; 1. Introduction 19; 2. Factors of significance for food safety 20; 3. Emerging pathogens / issues 23; 4. Prevention and control 25; 5. Responsibilities for the prevention of foodborne illness: the concept of shared responsibility 27; 6. Conclusion 31; Acknowledgement 31; References 31; Public health issues in dairy production and the implications on the safety of aged cheeses made with raw milk 33; Luisa Pellegrino and Catherine Donnelly; Summary 33; 1. Introduction 33; 2. Previous reviews on the safety of raw milk cheeses 35; 3. Outbreaks involving cheddar cheese 36; 4. Challenge studies 38; 5. Pathogens in raw milk 45; 6. Stress adaptation of pathogens and impact upon cheese safety 47; 7. Improvement in cheese safety 48; 8. Conclusions 50; References 50; Major pathogens associated with the processing of beef 57; John M. McEvoy, James J. Sheridan and David A. McDowell; Summary 57; 1. Introduction 57; 2. Sources of carcass contamination 58; 3. The presence and prevalence of E. Coli O157:H7 and Salmonella in cattle and on carcasses 60; 4. The rumen and faeces as sources of contamination 61; 5. Carcass contamination 63; 6. Seasonality, systems, study design and sensitivity 64; 7. The movement of pathogens on carcasses during processing 66; 8. Conclusions 72; References 73. Research update on major pathogens associated with the processing of poultry and poultry products 81; Luppo I. Ellerbroek; Summary 81; 1. Introduction 81; 2. The key microorganisms - agents of foodborne disease 83; 3. Control measures at different stages of processing 91; 4. Conclusions 92; References 92; Research update on major pathogens associated with the processing of pork and pork products 99; Jos M.A. Snijders and John D. Collins; Summary 99; 1. Introduction 99; 2. Important pathogens 100; 3. The pork production chain 102; 4. Salmonella detection in live pigs and in pork 102; 5. Salmonella infection in pigs 103; 6. Transport and stress 104; 7. Lairage 104; 8. Slaughterline 105; 9. Control in slaughter lines 107; 10. Recommendation for reducing contamination in the pork production chain 109; 11. Conclusions 110; References 111; Research update on major pathogens associated with fish products and processing of fish 115; Tiina J. Autio, Miia K. Lindstrom and Hannu J. Korkeala; Summary 115; 1. Introduction 115; 2. Processing of Fish Products 116; 3. Major Pathogens 119; 4. Conclusions 130; References 130; Use of statistical methods to assess food safety 135; Klemens Fuchs; Summary 135; 1. Introduction 135; 2. Nationwide Strategies 136; 3. Plant Specific Concepts 140; References 143. Predictive modelling to control microbial hazards in the food processing industry 145; Jozsef Baranyi; Summary 145; 1. Introduction 145; 2. Primary models 147; 3. Secondary models 150; 4. Creating predictive software packages 152; 5. Measuring the performance of predictive models 154; 6. Conclusions 155; References 156; Elimination of foodborne pathogens by ionising radiation 157; Jozsef Farkas; Summary 157; 1. Introduction 157; 2. General Scientific and Technological Considerations 158; 3. Radiation decontamination of foods of animal origin 160; 4. Safety and Legislation of Irradiated Food of Animal origin 166; 5. Food irradiation process control and detection of irradiated foods 169; 6. Recent Developments on Commercial Application of Food Irradiation 169; 7. Conclusions 171; References 172; Reduction of the microbial contamination of carcasses and meat cuts with particular reference to the application of organic acids 177; Peter Paulsen and Frans J.M. Smulders; Summary 177; 1. Introduction 177; 2. A review of microbial contamination at the "harvest" level 178; 3. Control strategies 182; 4. Microbial decontamination of carcasses and meat cuts 185; 5. Conclusions 193; References 194; Testing foods of animal origin for residues of chemical contaminants 201; Carlos H. Van Peteghem; Summary 201; 1. Introduction 202; 2. Sample types 202; 3. Screening versus confirmation 203; 4. General outlook of residue analysis 204; 5. Conclusions 210; References 211. Hormones residue testing: An update in research and approaches 213; Rainer W. Stephany; Summary 213; 1. Introduction 214; 2. Opposing aspects 215; 3. Analytical strategies 216; 4. Hormones in use as growth promoters 216; 5. Hormone residue data for edible tissues 223; 6. Conclusions 224; Acknowledgements 224; References 225; Veterinary use and antibiotic resistance 229; Michael Teuber; Summary 229; 1. Introduction 229; 2. How many antibiotics are used? 230; 3. Environmental spread of antibiotic resistance from farm animals 232; 4. Foodborne pathogens and antibiotic resistance 233; 5. Antibiotic resistance in aquaculture systems 236; 6. Conclusions 238; 7. Update 238; References 239; Food processing stresses in the spread of antibiotic resistance 243; David A. McDowell; Summary 243; 1. Introduction 243; 2. Emergence of antibiotic resistance 244; 3. The story so far 244; 4. Where do we go from here? 246; 5. Factors in the emergence and spread of ABR 247; 6. Food processing 247; 7. Modern bacteriostatic systems 248; 8. Stress and growth rate 249; 9. Supracellular stress responses and antibiotic resistance 249; 10. Biofilms and ABR 249; 11. The importance of growth rate 250; 12. No growth does not equal no activity 251; 13. When the going gets tough, the tough get going 251; 14. Food processing stresses 253; 15. Effects of bacteriostatic stress 254; 16. Mechanisms of adaptive mutations 255; 17. Adaptive mutations and ABR 256; 18. Stress, genetic plasticity and the spread of abr 256; 19. Global controls and outcomes 258. 20. Bacterial strategies to overcome stress 258; 21. Overall impact of food processing stresses 259; 22. Conclusions 260; References 260; Genetically modified food and feeds; definition and identification 267; Hermann Hortner; Summary 267; 1. Introduction 267; 2. The legal situation 267; 3. Application of GMO's in food production 268; 4. Genetic modification 269; 5. Possibilities for detection 270; 6. Molecular biological methods 270; 7. Limit of detection; Quantification 273; 8. Analytics at the BALUF 275; 9. Conclusions 276; Acknowledgement 277; References 277; Reducing the role of contact materials in the contamination of foods of animal origin 279; Constantin A. Genigeorgis; Summary 279; 1. Introduction 280; 2. Bacterial attachment and surface colonization 283; 3. General consequences of biofilm formation 286; 4. Attachment of microorganisms to food contact surfaces and parameters that affect such attachment 287; 5. Attachment of microorganisms to meat and poultry 292; 6. Control of biofilm development 296; 7. Assessing surface cleanliness 302; 8. Conclusions 304; References 305; Food additives and public health 317; Gunther F. Hammer and Karl-Otto Honikel; Summary 317; 1. Introduction 317; 2. What are food additives? 318; 3. Standards for approval of food additives and under which condition additives may be used 319; 4. Possible technological reasons for using food additives 320; 5. The "Quantum satis" concept 322; 6. Carry-over 323; 7. Health-aspects of the preservative "nitrite curing salt" 324. 8. Conclusions 328; References 329; Synopses of other conference contributions 331; Evaluation of hygienic characteristics of Italian "Fossa" cheese 333; R. Branciari, B.T. Cenci Goga, S. Rea and P. Avellini; Application of monitoring score system to catering industry 336; A. Panebianco, G. Ziino, M. Gallo and A. Giuffrida; Sensitive detection of Listeria monocytogenes in different food commodities by enrichment and real-time quantitative PCR 340; I. Hein, H. Krismer, S. Rungaldier and M. Wagner; Shiga toxin-producing Escherichia coli 0157 in sheep at slaughter and in sheep meat 342; Annet E. Heuvelink, Marije Kettelarij, Ans Zwartkruis-Nahuis and Enne de Boer; Investigation using an integrated sample PCR-pretreatment/two-step multiplex-nested PCR strategy for the simultaneous detection of L. monocytogenes and Salmonella spp. in food matrices of epidemiological concern 344; H. Krismer, I. Hein and M. Wagner; The effects of fasting on Escherichia coli and accompanying gastrointestinal microflora in cattle pre- and post-slaughter 347; C.-A. Reid, S. M. Avery and S. Buncic; Food testing by PCR: thermal processor reliability testing 349; D. Schoder, A. Schmalwieser, G. Schauberger, M. Kuhn and M. Wagner; Spread of foodborne pathogens along the unloading-to-slaughter areas at cattle and sheep abattoirs 352; A. Small, C.-A. Reid, S.M. Avery and S. Buncic; Pulsed-field gel electrophoresis characterization of shiga toxin-producing Escherichia coli O157 from hides of cattle at slaughter 353; S.M. Avery, A. Small, C.-A. Reid and S. Buncic; Impact of slaughtering, dissecting and processing on the microbial quality of turkey meat 354; Peggy Braun, Barbara Hoffmann and K. Fehlhaber. Reduction of microbial carcase contamination with high voltage electrical stimulation 358; D.S. Edwards; Toxigenesis of Clostridium botulinum type E in pasteurized rainbow trout roe during extended refrigeration 362; Sebastian Hielm, Annukka Markkula and Hanna Miettinen; Effect of relative humidity on thermal destruction of Clostridium botulinum type E spores in vacuum-packed hot-smoked whitefish 364; M. Lindstrom, M. Nevas, S. Hielm, R. Keto and H. Korkeala; Potential for spread of foodborne pathogens via abattoir wastes 367; R. Pepperell, V. Allen, A. Small and S. Buncic; Growth of Escherichia coli and Staphylococcus aureus in refrigerated poultry meat 371; M. Trevisani, A. Serraino, R. Casciano, R. Mazzette and G. Zino; A survey of the microbiological condition of sushi from Viennese retail operations 377; Dagmar Suppin, Bettina Rippel-Rachle, Erich Schopf and Frans J.M. Smulders; Prevalence and resistance of Compylobacter spp. in Styrian poultry meat 380; B. Ursinitsch, P. Pless and J. Kofer; On the hygienic status of domestic fish and fish products 383; P. Pless, H. Gruber and J. Kofer; A semi-quantitative risk assessment model for contamination of beef carcasses with Escherichia coli 0157 386; D.J. Mellor, G.T. Innocent, S.A. McEwen, W.J. Reilly, D.J. Taylor, W.B. Steele, G.J. Gunn, H.E. Ternent and S.W.J. Reid; igh pressure processing applied to foods of animal origin 389; J. Yuste, R. Pla, M. Capellas, E. Ponce, E. Beltran and M. Mor-Mur; Residues of [beta]-lactam antibiotics in bovine milk: HPLC-MS/MS confirmatory analysis after microbial assay screening 392; S. Ghidini, E. Zanardi, R. Chizzolini, M. Benedetti and G. Varisco; Epidemiological models for monitoring antimicrobial resistance in the food chain 396; S.M. Dick, G. Gettinby, D.J. Taylor and S.W.J. Reid. Antibiotic residues in milk of dairy cows after mastitis treatment 399; P. Popelka, J. Nagy, P. Popelka, J. Hajurka and S. Marcincak; Cpe- positive Clostridium perfringens - strains in spices 401; Annamari Heikinheimo, Tiia Tuupanen, Katri Jalava and Hannu Korkeala; Effect of nitrite on growth of nonproteolytic Clostridium botulinum type b in Frankfurter-type sausage 403; Riikka Keto, Miia Lindstrom and Hannu Korkeala; Adherence of persistent Listeria monocytogenes strains 405; J. Lunden, T. Autio and H. Korkeala; Efficacy of HACCP system implementation in a medium-sized meat plant producing typical Italian salami 407; D. Ranucci, D. Miraglia, R. Mammoli, F. Aloisio and M. Severini; Biographies 411; Index 419.