Advances in Microbial Food Safety - 1st Edition - ISBN: 9780857094384, 9780857098740

Advances in Microbial Food Safety

1st Edition

Editors: J Sofos
eBook ISBN: 9780857098740
Hardcover ISBN: 9780857094384
Imprint: Woodhead Publishing
Published Date: 31st July 2013
Page Count: 560
Tax/VAT will be calculated at check-out
25% off
25% off
25% off
25% off
25% off
20% off
20% off
30% off
30% off
30% off
30% off
30% off
20% off
20% off
30% off
30% off
30% off
30% off
30% off
20% off
20% off

Easy - Download and start reading immediately. There’s no activation process to access eBooks; all eBooks are fully searchable, and enabled for copying, pasting, and printing.

Flexible - Read on multiple operating systems and devices. Easily read eBooks on smart phones, computers, or any eBook readers, including Kindle.

Open - Buy once, receive and download all available eBook formats, including PDF, EPUB, and Mobi (for Kindle).

Institutional Access

Secure Checkout

Personal information is secured with SSL technology.

Free Shipping

Free global shipping
No minimum order.

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 Introduction

6.2 Protozoa

6.3 Cestoda

6.4 Nematoda

6.5 Trematoda

6.6 Epidemiology, prevention and control

6.7 Conclusions

Chapter 7: New research on antimicrobial resistance in foodborne pathogens


7.1 Introduction

7.2 Increasing occurrence of resistance to quinolones and cephalosporins in Salmonella

7.3 Increasing occurrences of resistance to quinolones and macrolides in Campylobacter

7.4 The recent emergence and spread of new multidrug-resistant clones of monophasic Salmonella Typhimurium- like organisms

7.5 Rapid emergence and spread of strains of Enterobacteriaceae

7.6 Control measures

Chapter 8: Antibiotic resistance development and identification of response measures


8.1 Introduction

8.2 Existing international risk assessments

8.3 Control targets

8.4 Monitoring and reporting usage and resistance

8.5 Reserving antibiotics for human healthcare

8.6 Prudent use

8.7 Role of the competent authorities

8.8 Responsibilities for veterinarians

8.9 Farmers’ mission

8.10 Conclusion

8.11 Control measures that can be implemented immediately

Part III: Pathogen surveillance, detection and identification

Chapter 9: Advances in separation and concentration of microorganisms from food samples


9.1 Introduction

9.2 The need for pre-analytical sample processing

9.3 Emerging approaches

9.4 Conclusions

Chapter 10: Second-generation polymerase chain reaction (PCR) and DNA microarrays for in vitro and in situ study of foodborne pathogens


10.1 Introduction

10.2 The quantitative polymerase chain reaction (qPCR)

10.3 Transcriptomics

10.4 Conclusions and future trends

Chapter 11: New approaches in microbial pathogen detection


11.1 Introduction

11.2 Detection methods

11.3 Emerging methods

11.4 Future trends

Chapter 12: Tracking of pathogens via virulence factors: Shiga toxin-producing Escherichia coli in cattle and potential risks for human disease


12.1 Introduction

12.2 The impact of Shiga toxin-producing E. coli (STEC) on public health

12.3 STEC virulence factors

12.4 Prevalence of STEC in cattle and other reservoirs

12.5 Challenges and considerations for the detection of STEC

12.6 Summary and discussion

Chapter 13: New research on estimating the global burden of foodborne disease


13.1 Introduction

13.2 Estimating the burden of foodborne diseases: metrics and attribution

13.3 Foodborne Disease Burden Epidemiology Reference Group (FERG) structure and process

13.4 FERG outputs to date

13.5 Future trends

Part IV: Food preservation techniques

Chapter 14: Novel methods for pathogen control in livestock pre-harvest: an update


14.1 Introduction

14.2 Foodborne pathogenic bacteria: human exposure routes

14.3 The gastrointestinal tract microflora and ecological inertia

14.4 Delineation of anti-pathogen versus pro- commensal strategies

14.5 Competitive enhancement strategies to reduce foodborne pathogens

14.6 Direct anti-pathogen strategies to reduce foodborne pathogens

14.7 Animal management intervention strategies

14.8 Future trends

14.9 Conclusions

Chapter 15: New research on ensuring safety in dry processing environments


15.1 Introduction

15.2 Control measures applied during the manufacture of low-moisture products

15.3 Survival of pathogens in low-moisture products and environments

15.4 The fate of pathogens in low-moisture processing environments

15.5 Cleaning procedures

15.6 Verification of control measures

15.7 Disinfection and sanitizers

15.8 Conclusion

Chapter 16: New research on bacteriophages and food safety


16.1 Introduction

16.2 Bacteriophages of foodborne pathogens

16.3 General considerations for bacteriophage application

16.4 Phage preparations for pathogen detection and control

16.5 Bacteriophage lytic enzymes and their application in food

16.6 Pathogen detection

16.7 Conclusions

Chapter 17: New research on modified-atmosphere packaging and pathogen behaviour


17.1 Introduction

17.2 Trends in packaging configuration

17.3 Effect of packaging configuration on food safety

17.4 Critical evaluation of current research on modified-atmosphere packaging and food safety, and some future research trends

Chapter 18: New research on organic acids and pathogen behaviour


18.1 Introduction

18.2 Use of organic acids for fresh meat decontamination

18.3 Use of organic acids for fresh produce decontamination

18.4 Risks and concerns: microbial adaptation

18.5 Legislation

18.6 Conclusion

Chapter 19: Progress in intervention programs to eradicate foodborne helminth infections


19.1 Introduction

19.2 Foodborne helminth infections and food animal contamination

19.3 Impact of intervention programs

19.4 Future directions

Part V: Pathogen control management

Chapter 20: Advances in understanding the impact of personal hygiene and human behaviour on food safety


20.1 Introduction

20.2 Food handler knowledge and practices

20.3 Food handlers, cross-contamination and hand hygiene

20.4 Food safety culture

20.5 Food hygiene training

20.6 Conclusion and future trends

Chapter 21: Expanding the use of HACCP beyond its traditional application areas


21.1 Introduction

21.2 Historical perspective

21.3 Contemporary perspective

21.4 Expansion of HACCP beyond traditional areas of application

21.5 Necessary and practical food-safety improvements

21.6 Barriers to food-safety progress

21.7 A plan for global food-safety progress

Chapter 22: Biotracing in food safety


22.1 Introduction

22.2 Elements of biotracing

22.3 Biotracing in food chain systems

22.4 Conclusion

Part VI: Understanding and modelling pathogen behaviour

Chapter 23: Advances in single-cell approaches in the study of foodborne pathogens


23.1 Introduction

23.2 Single-cell analyses in food microbiology

23.3 Advances in single-cell techniques in the study of foodborne pathogens

23.4 Conclusion and future trends

Chapter 24: Advances in genomics and proteomics-based methods for the study of foodborne bacterial pathogens


24.1 Introduction

24.2 Genomic technologies: sequencing, typing and profiling

24.3 Functional genomics

24.4 Molecular serotyping, subtyping and metagenomics

24.5 Proteomic-based techniques

24.6 Mass spectrometry

24.7 Separation techniques

24.8 Food-based proteomic investigations

24.9 Future trends

Chapter 25: Next generation of predictive models


25.1 Introduction

25.2 Models at the cell-population level

25.3 Models at the single-cell level

25.4 Molecular level

25.5 Conclusions



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
eBook ISBN:
Hardcover ISBN:


"…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