Advances in Microbial Food Safety

1st Edition

Editors: J Sofos
Hardcover ISBN: 9780857094384
eBook ISBN: 9780857098740
Imprint: Woodhead Publishing
Published Date: 31st July 2013
Page Count: 560
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Table of Contents

Contributor contact details

Editorial advisors

Woodhead Publishing Series in Food Science, Technology and Nutrition

Part I: Expert interview with Dr R. Bruce Tompkin

Chapter 1: Interview with a food safety expert: Dr R. Bruce Tompkin


1.1 Food safety: past and current

1.2 Food safety management systems

1.3 Future efforts to further control food safety concerns

Part II: Pathogen updates

Chapter 2: Pathogen update: Salmonella


2.1 Introduction

2.2 Incidence and burden of human salmonellosis

2.3 Epidemiology and disease transmission in humans

2.4 Classification and subtypes

2.5 Tracing the sources of human salmonellosis – source attribution

2.6 Discussion on sources of human salmonellosis

Chapter 3: Pathogen update: Listeria monocytogenes


3.1 The genus Listeria, L. monocytogenes and listeriosis

3.2 Listeriosis: epidemiology, virulence factors and evolution

3.3 In vitro and in vivo models to assess virulence

3.4 Ecology, transmission and genetic diversity of L. monocytogenes

3.5 Regulations and risk assessments

3.6 Conclusions

Chapter 4: Pathogen update: Bacillus species


4.1 Introduction

4.2 Bacillus cereus in food: characterization and taxonomy

4.3 Poisoning caused by B. cereus and other Bacillus spp.

4.4 Control of Bacillus species in foods and food processing

4.5 Conclusion

Chapter 5: Pathogen update: Vibrio species


5.1 Introduction

5.2 Sources of infection and types of pathology

5.3 Virulence and strain variability

5.4 Current risk management

5.5 Other human foodborne pathogenic vibrios

5.6 Current and future trends

Chapter 6: Emerging parasites in food


6.1 In


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.

Key Features

  • Summarises new research, outbreaks of foodborne disease and changes to legislation in food microbiology research
  • Examines past, present and future food safety management systems
  • Provides updates on specific pathogens including Salmonella, Listeria monocytogenes and Bacillus species


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


No. of pages:
© Woodhead Publishing 2013
Woodhead Publishing
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"…The unique introductory chapter contains an interview with food safety expert Dr. R. Bruce Tompkin on the history and current state of the field. Incidence, impact, epidemiology and other discussions follow for a number of common foodborne pathogens. Over half the book is devoted to strategies for tracking and circumventing pathogen spread, including several chapters specifically covering novel methods and up-to-date research….", January 2014

About the Editors

J Sofos Editor

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

Affiliations and Expertise

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