Description

The identification and control of food contaminants rely on careful investigation and implementation of appropriate management strategies. Using a wide range of real-life examples, Case studies in food safety and authenticity provides a vital insight into the practical application of strategies for control and prevention.

Part one provides examples of recent outbreak investigations from a wide range of experts around the world, including lessons learnt, before part two goes on to explore examples of how the source was traced and the implications for the food chain. Methods of crisis management are the focus of part three, whilst part four provides studies of farm-level interventions and the tracking of contaminants before they enter the food chain. Part five is focussed on safe food production, and considers the challenges of regulatory testing and certification, hygiene control and predictive microbiology. The book concludes in part six with an examination of issues related to food adulteration and authenticity.

With its distinguished editor and international team of expert contributors, Case studies in food safety and authenticity is a key reference work for those involved in food production, including quality control, laboratory and risk managers, food engineers, and anyone involved in researching and teaching food safety.

Key Features

  • Delivers a vital insight into the practical application of strategies for control and prevention of food contaminants
  • Provides detailed examples of recent outbreak investigations from a wide range of international experts, discussing how the source was traced and the implications for the food chain
  • Chapters discuss methods of crisis management, farm-level interventions, safe food production and the challenges of regulatory testing and certification

Readership

Quality control, laboratory, risk managers in the food industry; food production engineers; graduate students and researchers in the field of food safety and quality

Table of Contents

Obituary for Niels Skovgaard

Contributor contact details

Woodhead Publishing Series in Food Science, Technology and Nutrition

Preface

Foreword

How to use this book

Acknowledgements

Part I: Outbreak investigations

Chapter 1: Tracing an outbreak of listeriosis in Austria: what an investigative microbiologist needs to consider

Abstract:

1.1 Introduction to the case

1.2 Significance of the case

1.3 The case history continues

1.4 Resolution and outcomes

1.5 Commentary and personal reflections

1.6 Critical questions for discussion

Chapter 2: A point-source outbreak of Salmonella in an ethnic community in the UK

Abstract:

2.1 Introduction

2.2 Significance of the situation

2.3 The case history continues

2.4 Resolution and outcomes

2.5 Commentary

2.6 Acknowledgements

2.7 Critical questions for discussion

Chapter 3: Investigating the source of a food poisoning incident in Cheshire, UK

Abstract:

3.1 Introduction

3.2 Significance of the situation

3.3 The case history continues

3.4 Resolution and outcomes

3.5 Commentary

3.6 Acknowledgements

3.7 Critical questions for discussion

Chapter 4: Investigating a large outbreak of salmonellosis in the US involving fresh produce

Abstract:

4.1 Introduction to the case

4.2 Significance of the case

4.3 Background information

4.4 The case history continues

4.5 Resolution and outcomes

4.6 Commentary and personal reflections

4.7 Critical questions for discussion

Chapter 5: What was the source of the 2011 outbreak of Escherichia coli in Germany and France?

Abstract:

5.1 Introduction to the case

5.2 Significance of the case

5.3 The case continues

5.4 Resolution and

Details

No. of pages:
408
Language:
English
Copyright:
© 2012
Published:
Imprint:
Woodhead Publishing
eBook ISBN:
9780857096937
Print ISBN:
9780857094124

About the editor

Jeffrey Hoorfar

Jeffrey Hoorfar is a Professor and Research Manager at the Technical University of Denmark.

Affiliations and Expertise

Technical University of Denmark, Denmark

Reviews

This unique and impressive book of wide breadth and interest is recommended to chemists at large, but particularly to those involved in food production and quality control, whether working in production and control, research or teaching., Chemistry World
Those involved in food safety training and education will find the book a valuable asset in course design and delivery., Trends in Food Science