The Microbiology of Safe Food

ISBN-13: 9781119405016 / Angielski / Miękka / 2020 / 608 str.

Nottingham Trent Un Stephen J. (Department of Life Sciences

Spis treści

Preface to third edition xviiPreface to second edition xixPreface to first edition xxi1 Foodborne infections 11.1 The microbial world and its relationship to food 21.2 Origins of safe food production 61.3 Overview of foodborne illness 71.4 Public perception of safe food 141.5 Causes of foodborne illness 171.6 Food poisoning due to common food commodities 201.7 Host-related issues 221.8 Hygiene hypothesis 231.9 Chronic sequelae following foodborne illness 231.10 The size of the foodborne illness problem 241.11 The cost of foodborne diseases 361.12 Changes in antimicrobial resistance of foodborne pathogens 381.13 Food safety following natural disasters, and conflict 421.14 Food microbiology, foodborne diseases and climate change 432 Basic aspects 452.1 The human intestinal tract 452.2 The normal human intestinal flora 462.3 Host resistance to foodborne infections 512.4 Bacterial cell structure 522.5 Bacterial toxins and other virulence determinants 552.6 Microbial growth cycle 632.7 Death kinetics 632.8 Factors affecting microbial growth 682.9 Microbial response to stress 732.10 Predictive modelling 783 Food preservation and spoilage organisms 853.1 Spoilage micro-organisms 853.2 Shelf life indicators 913.3 Methods of preservation and shelf life extension 933.4 Preservatives 953.5 Physical methods of preservation 1003.6 Packaging 1093.7 Fermented food products 1113.8 Organisms involved in the production of fermented foods 1183.9 Functional foods: probiotics and gut modulation 1284 Bacterial foodborne pathogens 1354.1 Indicator organisms 1374.2 Campylobacter jejuni, C. coli and C. lari 1394.3 Salmonella serovars 1484.4 Pathogenic E. coli 1604.5 Sh. dysenteriae and Sh. sonnei 1764.6 Cronobacter species 1784.7 Vibrio cholerae, V. parahaemolyticus and V. vulnificus 1844.8 Brucella melitensis, Br. abortus and Br. suis 1884.9 Yersinia enterocolitica 1894.10 Aeromonas hydrophila, A. caviae and A. sobria 1914.11 Plesiomonas shigelloides 1934.12 Listeria monocytogenes 1944.13 Staphylococcus aureus 2074.14 Clostridium perfringens 2104.15 Clostridium botulinum 2114.16 B. cereus group 2134.17 Enterococcus and Streptococcus species 2174.18 Emerging and uncommon foodborne pathogens 2195 Foodborne pathogens: viruses, toxins, parasites and prions 2335.1 Foodborne viruses 2335.2 Seafood and shellfish poisoning 2445.3 Foodborne parasites: eucaryotes 2485.4 Mycotoxins 2536 Methods of detection and characterisation 2596.1 Prologue 2596.2 Conventional methods 2646.3 Rapid sampling methods 2696.4 Rapid end-detection methods 2736.5 DNA-based molecular typing and proteomic methods 2796.6 Identification and typing methods based on high-throughput DNA sequencing 2886.7 Specific detection procedures and accreditation 2927 Microbiological criteria 3137.1 Background to microbiological criteria and end-product testing 3137.2 International commission on microbiological specifications for foods (ICMSF) 3137.3 Codex Alimentarius principles for the establishment and application of microbiological criteria 3147.4 Sampling plans 3167.5 Variables plans 3187.6 Attributes sampling plan 3217.7 Principles 3227.8 Microbiological limits 3297.9 Implemented microbiological criteria 3337.10 UK guidelines for ready-to-eat foods 3338 Hygienic production practices 3378.1 Contribution of food handlers to foodborne illness 3378.2 Personnel hygiene and training 3378.3 Cleaning 3408.4 Detergents and disinfectants 3438.5 Microbial biofilms 3438.6 Assessment of cleaning and disinfection efficiency 3489 Food safety management tools 3519.1 The manufacture of hygienic food 3519.2 Microbiological safety of food in world trade 3579.3 Consumer pressure effect on food processing 3589.4 The management of hazards in food in international trade 3599.5 Hazard analysis critical control point (HACCP) 3599.6 Prerequisite programme 3609.7 Outline of HACCP 3639.8 Microbiological criteria and HACCP 3679.9 Microbiological hazards and their control 3699.10 HACCP plans 3719.11 GMP and GHP 3829.12 Quality systems 3829.13 Total quality management 38210 Microbiological risk assessment 38510.1 Risk analysis and microbiological risk assessment 38510.2 Origin of MRA 38710.3 MRA - an overview 38910.4 MRA - structure 39210.5 Risk assessment 39510.6 Risk management 41510.7 Food safety objectives (FSO) 41910.8 Risk communication 42110.9 Future developments in MRA 42211 Application of microbiological risk assessment 42511.1 Salmonella serovars 42511.2 Campylobacter 43511.3 L. monocytogenes 44211.4 E. coli O157 44911.5 Bacillus cereus 45111.6 Vibrio parahaemolyticus 45311.7 Cronobacter species and Salmonella in powdered infant formula (PIF) 45511.8 Viral risk assessments 45712 International control of microbiological hazards in foods: regulations and authorities 45912.1 Control of foodborne pathogens 45912.2 World Health Organisation (WHO), global food security from accidental and deliberate contamination 46412.3 Regulations in international trade of food 46712.4 Codex Alimentarius Commission (CAC) 46812.5 SPS measures, Technical Barriers to Trade (TBT) and the WHO 46912.6 EU legislation 47012.7 International food safety agencies 47113 Surveillance and foodborne outbreak investigation 47513.1 Surveillance programmes 47513.2 Outbreak investigations 48313.3 Social media, crowd sourcing and reporting food poisoning cases 49213.4 Mobile phones and food safety 49313.5 Food terrorism and biocrimes 49314 Whole-genome sequencing, microbiomes and genomic epidemiology 49914.1 High-throughput DNA sequencing 49914.2 Microbiome analysis 50114.3 Genomic epidemiology 50314.4 Key outbreaks investigated using genomic epidemiology 505Glossary of terms 515List of abbreviations 521Food safety resources on the world wide web 525Plates and credits 531References 533Index 563

O autorze

STEPHEN J. FORSYTHE is former Professor of Microbiology at Nottingham Trent University, Nottingham, UK. He is currently Visiting Professor to many universities and sits on a number of governmental advisory committees. He has many years of experience teaching food microbiology to university students and professionals within the food industry and government regulatory bodies.