Description

    Food Safety: Emerging Issues, Technologies and Systems offers a systems approach to learning how to understand and address some of the major complex issues that have emerged in the food industry. The book is broad in coverage and provides a foundation for a practical understanding in food safety initiatives and safety rules, how to deal with whole-chain traceability issues, handling complex computer systems and data, foodborne pathogen detection, production and processing compliance issues, safety education, and more. Recent scientific industry developments are written by experts in the field and explained in a manner to improve awareness, education and communication of these issues.

    Key Features

    • Examines effective control measures and molecular techniques for understanding specific pathogens
    • Presents GFSI implementation concepts and issues to aid in implementation
    • Demonstrates how operation processes can achieve a specific level of microbial reduction in food
    • Offers tools for validating microbial data collected during processing to reduce or eliminate microorganisms in foods

    Readership

    A&G and Industry markets; industry professionals in food microbiology, food science meat science food safety and food production; government officials (USDA, FDA, etc.); grad students in agriculture and food science; corporate managers in food companies

    Table of Contents

    • Dedication
    • Section 1: Developments in Food Safety Tracking and Traceability
      • Chapter 1: Global Food Safety Initiative: Implementation and Perspectives
        • Abstract
        • 1 Introduction
        • 2 How Does a Food Manufacturer Begin the Process of Becoming GFSI Certified?
        • 3 GFSI Today
        • 4 Is GFSI Creating a Safer Food Supply?
        • 5 Does GFSI Reduce the Number of Audits a Food Manufacturer Must Undergo?
        • 6 What Are the Thresholds That GFSI Must Overcome to Achieve Even More Widespread Acceptance?
        • 7 How Is GFSI Evolving?
      • Chapter 2: Computer Systems for Whole-Chain Traceability in Beef Production Systems
        • Abstract
        • 1 Introduction
        • 2 Benefits and Costs of Traceability in the Beef Industry
        • 3 Advancement of a WCTS
        • 4 Summary
      • Chapter 3: Tracking Pathogens in the Environment: Applications to Fresh Produce Production
        • Abstract
        • 1 Introduction
        • 2 MST Methods Overview
        • 3 Tracking Foodborne Pathogens: What and Where to Target?
        • 4 MST Applications in Fresh Produce Production
        • 5 Limitations and Challenges of MST
        • 6 Conclusions and Future Directions: Where Do We Go from Here?
      • Chapter 4: Application of Molecular Methods for Traceability of Foodborne Pathogens in Food Safety Systems
        • Abstract
        • 1 Introduction
        • 2 Complexity of Food Production Systems
        • 3 Foodborne Pathogens and the Potential Role of Traceability
        • 4 Discovery of DNA and Development of Genetic Foundational Principles
        • 5 Genomics and the Evolution of Molecular Biology
        • 6 Emergence of Sequencing as a Practical Tool for Molecular Applications
        • 7 Profiling Foodborne Pathogens Using Gel Electrophoresis
        • 8 Profiling Foodborne Pathogens Using DNA Sequence-Based Profiling
        • 9 DNA M

    Details

    No. of pages:
    464
    Language:
    English
    Copyright:
    © 2015
    Published:
    Imprint:
    Academic Press
    Electronic ISBN:
    9780128004043
    Print ISBN:
    9780128002452

    About the authors

    Steven Ricke

    Dr. Ricke received his B.S. degree in Animal Science (1979) an M.S. degree in Ruminant Nutrition (1982) from the Univ. of Illinois and his Ph.D. degree (1989) from the Univ. of Wisconsin with a co-major in Animal Science and Bacteriology. From 1989 to 1992 Dr. Ricke was a USDA-ARS postdoctorate in the Microbiology Department at North Carolina State Univ. He was at Texas A&M Univ. for 13 years and was a professor in the Poultry Science Dept. with joint appointments on the Food Science and Technology, Molecular and Environmental Plant Sciences, and Nutrition Faculties and the Veterinary Pathobiology Dept. He has been honored in 2002 as a Texas Agricultural Experiment Station Faculty Fellow. In 2005, he became the first holder of the new Wray Endowed Chair in Food Safety and Director of the Center for Food Safety at the University of Arkansas. He is also a faculty member of the Dept. of Food Science and the Cellular and Molecular Graduate program.

    Reviews

    "...attractively produced and authoritative…useful to those starting careers in food science as they are to established specialists. An excellent book." --Food Science & Technology