Advances in Microbial Food Safety

Edited by

  • J Sofos, University Distinguished Professor, Center for Meat Safety and Quality, The College of Agricultural Sciences, Colorado State University, USA

New research, outbreaks of foodborne disease and changes to legislation mean that food microbiology research is constantly evolving. Advances in microbial food safety: Volume 1 summarises the key trends in this area for the food industry.

The book begins with an introductory chapter discussing food safety management systems from the past to the present day and looking to future directions. The book moves on to provide updates on specific pathogens including Salmonella, Listeria monocytogenes and Bacillus species. New developments in the area are explored with chapters on emerging parasites in food, advances in separation and concentration of microorganisms from food samples, new approaches in microbial pathogen detection, and an update on novel methods for pathogen control in livestock preharvest.

With its distinguished editor and international team of expert contributors, Advances in microbial food safety: Volume 1 is a standard reference for researchers, consultants and managers in the food industry responsible for food safety, analytical laboratories testing the safety of the food we eat, and researchers in academia working on food microbial safety.
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Food microbiologists; Food processors; Food technologists; Research microbiologists; Food safety regulators; Companies that market pathogen detection kits; Epidemiologists; Undergraduate and graduate students in the fields of food technology, biotechnology and microbiology


Book information

  • Published: July 2013
  • Imprint: Woodhead Publishing
  • ISBN: 978-0-85709-438-4

Table of Contents

Part 1 Expert interview with Dr R. Bruce Tompkin: Interview with a food safety expert: Dr R Bruce Tompkin. Part 2 Pathogen updates: Pathogen update: Salmonella; Pathogen update: Listeria monocytogenes; Pathogen update: Bacillus species; Pathogen update: Vibrio species; Emerging parasites in food; New research on antimicrobial resistance in foodborne pathogens; Antibiotic resistance development and identification of response measures. Part 3 Pathogen surveillance, detection and identification: Advances in separation and concentration of microorganisms from food samples; Second generation polymerase chain reaction (PCR) and DNA microarrays for in vitro and in situ study of foodborne pathogens; New approaches in microbial pathogen detection; Tracking of pathogens via virulence factors: Shiga toxin-producing Escherichia coli in cattle and potential risk for human disease; New research on estimating the global burden of foodborne disease. Part 4 Food preservation techniques: Novel methods for pathogen control in livestock preharvest: An update; New research on ensuring safety in dry processing environments; New research on bacteriophage and food safety; New research on MAP and pathogen behaviour; New research on organic acids and pathogen behaviour; Progress in intervention programmes to eradicate foodborne helminth infections. Part 5 Pathogen control management: Advances in understanding the impact of personal hygiene and human behaviour in food safety; Expanding the use of HACCP beyond its traditional application areas; Biotracing in food safety. Part 6 Understanding and modelling pathogen behaviour: Advances in single-cell approaches for the study of foodborne pathogens; Advances in genomics and proteomics-based methods for the study of foodborne bacterial pathogens; Next generation of predictive models.