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Microbiology of Safe Food 3rd edition [Mīkstie vāki]

(Department of Life Sciences, Nottingham Trent University)
  • Formāts: Paperback / softback, 608 pages, height x width x depth: 239x168x25 mm, weight: 1089 g
  • Izdošanas datums: 30-Jan-2020
  • Izdevniecība: Wiley-Blackwell
  • ISBN-10: 1119405017
  • ISBN-13: 9781119405016
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Microbiology of Safe Food 3rd editionPalielināt
  • Formāts: Paperback / softback, 608 pages, height x width x depth: 239x168x25 mm, weight: 1089 g
  • Izdošanas datums: 30-Jan-2020
  • Izdevniecība: Wiley-Blackwell
  • ISBN-10: 1119405017
  • ISBN-13: 9781119405016
Citas grāmatas par šo tēmu:
Permanent link: https://www.kriso.lv/db/9781119405016.html
Keywords:

Exploring food microbiology, its impact upon consumer safety, and the latest strategies for reducing its associated risks

As our methods of food production advance, so too does the need for a fuller understanding of food microbiology and the critical ways in which it influences food safety. The Microbiology of Safe Food satisfies this need, exploring the processes and effects of food microbiology with a detailed, practical approach. Examining both food pathogens and spoilage organisms, microbiologist Stephen J. Forsythe covers topics ranging from hygiene regulations and product testing to microbiological criteria and sampling plans.

This third edition has been thoroughly revised to cater to the food scientists and manufacturers of today, addressing such new areas as: 

  • Advances in genomic analysis techniques for key organisms, including E. coli, Salmonella, and L. monocytogenes
  • Emerging information on high-throughput sequencing and genomic epidemiology based on genomic analysis of isolates
  • Recent work on investigations into foodborne infection outbreaks, demonstrating the public health costs of unsafe food production
  • Updates to the national and international surveillance systems, including social media

Safe food for consumers is the ultimate goal of food microbiology. To that end, The Microbiology of Safe Food focuses on the real-world applications of the latest science, making it an essential companion for all those studying and working in food safety. 

Preface to third edition xvii
Preface to second edition xix
Preface to first edition xxi
1 Foodborne infections 1(44)
1.1 The microbial world and its relationship to food
2(4)
1.2 Origins of safe food production
6(1)
1.3 Overview of foodborne illness
7(7)
1.4 Public perception of safe food
14(3)
1.5 Causes of foodborne illness
17(3)
1.6 Food poisoning due to common food commodities
20(2)
1.6.1 Milk and milk products
20(1)
1.6.2 Meat products
20(1)
1.6.3 Fresh produce
20(1)
1.6.4 Low-water activity (aw) and low-moisture foods
21(1)
1.7 Host-related issues
22(1)
1.8 Hygiene hypothesis
23(1)
1.9 Chronic sequelae following foodborne illness
23(1)
1.10 The size of the foodborne illness problem
24(12)
1.11 The cost of foodborne diseases
36(2)
1.12 Changes in antimicrobial resistance of foodborne pathogens
38(4)
1.12.1 Bacterial antibiotic resistance in agriculture and aquaculture
38(2)
1.12.2 Antibiotics of concern and resistance mechanisms
40(1)
1.12.3 Polymyxin and plasmid-encoded colistin resistance
41(1)
1.12.4 Livestock-associated methicillin-resistant Staphylococcus aureus (LA-MRSA)
42(1)
1.13 Food safety following natural disasters, and conflict
42(1)
1.14 Food microbiology, foodborne diseases and climate change
43(2)
2 Basic aspects 45(40)
2.1 The human intestinal tract
45(1)
2.2 The normal human intestinal flora
46(5)
2.3 Host resistance to foodborne infections
51(1)
2.4 Bacterial cell structure
52(3)
2.4.1 Morphology
52(1)
2.4.2 Cell membrane structure and the Gram stain
52(2)
2.4.3 Lipopolysaccharide (LPS, O antigen)
54(1)
2.4.4 Flagella (H antigen)
55(1)
2.4.5 Capsule (K and Vi antigen)
55(1)
2.5 Bacterial toxins and other virulence determinants
55(8)
2.5.1 Bacterial endotoxins and exotoxins
56(4)
2.5.2 Pathogenicity islands
60(2)
2.5.3 Bacterial toxins encoded in bacteriophages
62(1)
2.6 Microbial growth cycle
63(1)
2.7 Death kinetics
63(5)
2.7.1 Expressions
63(1)
2.7.2 Decimal reduction times (D values) and z values
64(4)
2.8 Factors affecting microbial growth
68(5)
2.8.1 Intrinsic and extrinsic factors affecting microbial growth
68(1)
2.8.2 Water activity
69(1)
2.8.3 pH
70(1)
2.8.4 Temperature
71(2)
2.8.5 Interplay of factors affecting microbial growth in foods
73(1)
2.9 Microbial response to stress
73(5)
2.9.1 General stress response (GSR)
75(1)
2.9.2 pH stress
75(1)
2.9.3 Heat shock
76(1)
2.9.4 Cold shock
77(1)
2.9.5 Osmotic shock
77(1)
2.10 Predictive modelling
78(7)
2.10.1 Predicting modelling development
78(1)
2.10.2 Primary models and the Gompertz and Baranyi equations
79(1)
2.10.3 Secondary models
80(1)
2.10.4 Tertiary models
81(1)
2.10.5 Application of predictive microbial modelling
82(3)
3 Food preservation and spoilage organisms 85(50)
3.1 Spoilage micro-organisms
85(6)
3.1.1 Spoilage micro-organisms
87(2)
3.1.2 Spoilage of dairy products
89(1)
3.1.3 Spoilage of meat products
89(1)
3.1.4 Fish spoilage
90(1)
3.1.5 Egg spoilage
90(1)
3.1.6 Cereals and grain
91(1)
3.2 Shelf life indicators
91(2)
3.2.1 Glucose
92(1)
3.2.2 Gluconic and 2-oxogluconic acid
92(1)
3.2.3 L- and D-lactic acids, acetic acid and ethanol
93(1)
3.2.4 Biologically active amines
93(1)
3.2.5 Volatile compounds
93(1)
3.2.6 Storage trials
93(1)
3.2.7 Challenge tests
93(1)
3.2.8 Predictive modelling
93(1)
3.3 Methods of preservation and shelf life extension
93(2)
3.4 Preservatives
95(5)
3.4.1 Organic acids
96(1)
3.4.2 Hydrogen peroxide and lactoperoxidase system
97(1)
3.4.3 Chelators
97(1)
3.4.4 Non-acidic preservatives
98(1)
3.4.5 Preservation due to weak acids and low pH
99(1)
3.4.6 Biopreservatives
99(1)
3.5 Physical methods of preservation
100(9)
3.5.1 Preservation by heat treatment
101(1)
3.5.2 High-pressure treatment
102(1)
3.5.3 Ohmic heating and radio frequency
103(1)
3.5.4 Pulsed electric fields
103(1)
3.5.5 Ultrasound
104(1)
3.5.6 Intense light pulse
104(1)
3.5.7 Food irradiation
104(4)
3.5.8 Cold plasma and low-energy electrons for food surface decontamination
108(1)
3.6 Packaging
109(2)
3.6.1 Reduced oxygen packaging, modified atmosphere packaging and active packaging
109(1)
3.6.2 Antimicrobial packaging and nanotechnology
110(1)
3.7 Fermented food products
111(7)
3.7.1 Fermented milk products
113(4)
3.7.2 Fermented meat products
117(1)
3.7.3 Fermented vegetables
118(1)
3.7.4 Fermented protein foods: shoyu and miso
118(1)
3.8 Organisms involved in the production of fermented foods
118(10)
3.8.1 Lactic acid bacteria
120(6)
3.8.2 Bifidobacterium species
126(1)
3.8.3 Other organisms
127(1)
3.9 Functional foods: probiotics and gut modulation
128(7)
3.9.1 Qualified Presumption of Safety (QPS) and Generally Regarded As Safe (GRAS)
128(1)
3.9.2 Functional foods and probiotics
129(2)
3.9.3 Probiotic studies
131(1)
3.9.4 Novel organisms - modulation of gut microbiota
132(3)
4 Bacterial foodborne pathogens 135(98)
4.1 Indicator organisms
137(2)
4.1.1 Coliforms
137(1)
4.1.2 Enterobacteriaceae
138(1)
4.1.3 Enterococci
138(1)
4.1.4 Bacteriophages
138(1)
4.2 Campylobacter jejuni, C. coli and C. lari
139(9)
4.2.1 General description
139(1)
4.2.2 Campylobacter infections
140(1)
4.2.3 Campylobacter jejuni typing
141(1)
4.2.4 Virulence factors
142(3)
4.2.5 Whole-genome sequence analysis
145(2)
4.2.6 Sources and control of Campylobacter jejuni
147(1)
4.3 Salmonella serovars
148(12)
4.3.1 General description
148(2)
4.3.2 Salmonella serotypes
150(2)
4.3.3 Infections caused by Salmonella serovars
152(2)
4.3.4 Virulence factors of Salmonella serovars
154(1)
4.3.5 Whole-genome analysis
155(1)
4.3.6 Sources and control of Salmonella serovars
156(1)
4.3.7 Salmonella serovar outbreaks
157(3)
4.4 Pathogenic E. coli
160(16)
4.4.1 General description
160(1)
4.4.2 E. coli pathovars
161(2)
4.4.3 Infections caused by E. coli pathovars
163(5)
4.4.4 Virulence factors
168(1)
4.4.5 Whole-genome analysis
169(1)
4.4.6 Sources and control of E. coli pathovars
170(2)
4.4.7 Outbreaks caused by E. coli pathovars
172(4)
4.5 Sh. dysenteriae and Sh. sonnei
176(2)
4.5.1 General description
176(1)
4.5.2 Shigellosis
177(1)
4.5.3 Virulence factors
177(1)
4.5.4 Sh. sonnei outbreak
178(1)
4.6 Cronobacter species
178(6)
4.6.1 General description
178(1)
4.6.2 Infections due to Cronobacter species
179(1)
4.6.3 Identification and typing methods for Cronobacter species
180(1)
4.6.4 Virulence factors
181(1)
4.6.5 Sources and control of Cronobacter species
182(1)
4.6.6 Cronobacter outbreaks
183(1)
4.7 Vibrio cholerae, V parahaemolyticus and V vulnificus
184(4)
4.7.1 General description
184(1)
4.7.2 Infections due to Vibrio species
184(2)
4.7.3 Virulence factors
186(1)
4.7.4 Sources and control
187(1)
4.8 Brucella melitensis, Br. abortus and Br. suis
188(1)
4.8.1 General description
188(1)
4.8.2 Brucellosis
188(1)
4.9 Yersinia enterocolitica
189(2)
4.9.1 General description
189(1)
4.9.2 Yersiniosis
189(1)
4.9.3 Sources and control
190(1)
4.9.4 Outbreaks due to Y enterocolitica
190(1)
4.10 Aeromonas hydrophila, A. caviae and A. sobria
191(2)
4.10.1 General description
191(1)
4.10.2 A. hydrophila gastroenteritis
192(1)
4.10.3 Sources and control
192(1)
4.11 Plesiomonas shigelloides
193(1)
4.11.1 General description
193(1)
4.11.2 Plesiomonas infections
193(1)
4.11.3 Sources and control
193(1)
4.12 Listeria monocytogenes
194(13)
4.12.1 General description
194(1)
4.12.2 Listeriosis
195(1)
4.12.3 Lineages and typing L. monocytogenes
196(2)
4.12.4 Virulence factors
198(2)
4.12.5 Whole-genome analysis of L. monocytogenes
200(1)
4.12.6 Sources and control of L. monocytogenes
201(2)
4.12.7 L. monocytogenes outbreaks
203(4)
4.13 Staphylococcus aureus
207(3)
4.13.1 General description
207(1)
4.13.2 Infections associated with St. aureus
207(1)
4.13.3 Virulence factors
208(1)
4.13.4 Sources and control
209(1)
4.14 Clostridium perfringens
210(1)
4.14.1 General description
210(1)
4.14.2 Cl. perfringens infections
210(1)
4.14.3 Sources and control
211(1)
4.15 Clostridium botulinum
211(2)
4.15.1 General description
211(1)
4.15.2 Cl. botulinum intoxication
212(1)
4.15.3 Sources and control
212(1)
4.16 B. cereus group
213(4)
4.16.1 General description
213(1)
4.16.2 B. cereus foodborne infections
214(1)
4.16.3 Virulence traits
215(1)
4.16.4 Sources and control
216(1)
4.17 Enterococcus and Streptococcus species
217(2)
4.17.1 General description
217(1)
4.17.2 E. faecalis and E. faecium
217(1)
4.17.3 Streptococcus pyogenes, group A streptococci
218(1)
4.17.4 Virulence traits
218(1)
4.18 Emerging and uncommon foodborne pathogens
219(14)
4.18.1 Arcobacter genus
221(2)
4.18.2 Campylobacter concisus
223(1)
4.18.3 EAEC, E. coli O55 and E. coli O26
223(3)
4.18.4 Escherichia albertii
226(2)
4.18.5 Providencia akalifaciens
228(1)
4.18.6 Clostridium difficile
228(2)
4.18.7 Mycobacterium paratuberculosis
230(1)
4.18.8 Acinetobacter species
231(1)
4.18.9 Nanobacteria
231(2)
5 Foodborne pathogens: viruses, toxins, parasites and prions 233(26)
5.1 Foodborne viruses
233(11)
5.1.1 Norovirus
235(4)
5.1.2 Hepatitis A
239(2)
5.1.3 Hepatitis E
241(1)
5.1.4 Rotaviruses
242(1)
5.1.5 Small round viruses, astroviruses, sapporo-like viruses, adenoviruses and parvoviruses
243(1)
5.1.6 Human enteroviruses
244(1)
5.2 Seafood and shellfish poisoning
244(4)
5.2.1 Ciguatera poisoning
245(1)
5.2.2 Scombroid poisoning
246(1)
5.2.3 Paralytic shellfish poisoning
246(1)
5.2.4 Diarrhoeic shellfish poisoning
246(1)
5.2.5 Neurotoxic shellfish poisoning
246(1)
5.2.6 Amnesic shellfish poisoning
247(1)
5.3 Foodborne parasites: eucaryotes
248(5)
5.3.1 Toxoplasma gondii
249(1)
5.3.2 Taenia saginata and T solium
249(1)
5.3.3 Echinococcus multilocularis and E. granulosus
250(1)
5.3.4 Cyclospora cayetanensis
250(1)
5.3.5 Cryptosporidium parvum
251(1)
5.3.6 Anisakis simplex
252(1)
5.3.7 Trichinella spiralis
252(1)
5.4 Mycotoxins
253(6)
5.4.1 Aflatoxins
255(1)
5.4.2 Ochratoxins
256(1)
5.4.3 Fumonisins
256(1)
5.4.4 Zearalenone
256(1)
5.4.5 Trichothecenes
256(1)
5.4.6 Prions and transmissible spongiform encephalopathies
257(2)
6 Methods of detection and characterisation 259(54)
6.1 Prologue
259(5)
6.2 Conventional methods
264(5)
6.2.1 Culture media
265(2)
6.2.2 Sublethally injured cells
267(1)
6.2.3 Viable but non-culturable bacteria (VBNC)
268(1)
6.3 Rapid sampling methods
269(4)
6.3.1 Sample preparation
269(1)
6.3.2 Separation and concentration of target
269(4)
6.4 Rapid end-detection methods
273(6)
6.4.1 ELISA and antibody-based detection systems
273(1)
6.4.2 Reversed passive latex agglutination
274(1)
6.4.3 ATP bioluminescence techniques and hygiene monitoring
275(1)
6.4.4 Protein detection
276(1)
6.4.5 Flow cytometry
276(1)
6.4.6 Biosensors
276(2)
6.4.7 Impedance (Conductance) microbiology
278(1)
6.5 DNA-based molecular typing and proteomic methods
279(9)
6.5.1 Polymerase chain reaction (PCR)
280(2)
6.5.2 Microarrays
282(1)
6.5.3 Loop-mediated isothermal amplification (LAMP) technique
283(1)
6.5.4 Pulsed-field gel electrophoresis (PFGE)
284(1)
6.5.5 Restriction fragment length polymorphism (RFLP)
285(1)
6.5.6 Amplified fragment length polymorphism (AFLP)
285(1)
6.5.7 Random amplification of polymorphic DNA (RAPD)
285(1)
6.5.8 Repetitive-element polymerase chain reaction (Rep-PCR)
285(1)
6.5.9 Nucleic acid sequence-based amplification (NASBA)
286(1)
6.5.10 Multiple-locus variable number tandem (VNTR) repeat analysis
286(1)
6.5.11 PCR-probe based serotyping
287(1)
6.5.12 Ribotyping
287(1)
6.5.13 Matrix-associated laser desorption ionisation - time of flight (MALDI-TOF)
287(1)
6.6 Identification and typing methods based on high-throughput DNA sequencing
288(4)
6.6.1 Conventional seven-loci MLST
288(1)
6.6.2 Genome sequence-based MLST
289(1)
6.6.3 CRISPR-cas array typing
290(1)
6.6.4 Single nucleotide polymorphism (SNP)-based analysis
291(1)
6.7 Specific detection procedures and accreditation
292(21)
6.7.1 Aerobic plate count (APC)
292(1)
6.7.2 Salmonella serovars
292(5)
6.7.3 Campylobacter species
297(2)
6.7.4 Enterobacteriaceae and E. coli
299(1)
6.7.5 Pathogenic E. coli, including E. coli 0157:H7
300(1)
6.7.6 Shigella species
301(1)
6.7.7 Cronobacter genus
302(2)
6.7.8 Aeromonas species
304(1)
6.7.9 Arcobacter species
304(1)
6.7.10 Listeria monocytogenes
305(3)
6.7.11 Staphylococcus aureus
308(1)
6.7.12 Clostridium perfringens
308(1)
6.7.13 B. cereus, B. subtilis and B. licheniformis
309(1)
6.7.14 Mycotoxins
310(1)
6.7.15 Viruses
310(3)
7 Microbiological criteria 313(24)
7.1 Background to microbiological criteria and end-product testing
313(1)
7.2 International commission on microbiological specifications for foods (ICMSF)
313(1)
7.3 Codex Alimentarius principles for the establishment and application of microbiological criteria
314(2)
7.4 Sampling plans
316(2)
7.5 Variables plans
318(3)
7.6 Attributes sampling plan
321(1)
7.6.1 Two-class plan
322(1)
7.6.2 Three-class plan
322(1)
7.7 Principles
322(7)
7.7.1 Defining a 'lot' of food
322(1)
7.7.2 Sample unit number
323(1)
7.7.3 Operating characteristic curve
323(1)
7.7.4 Producer risk and consumer risk
324(1)
7.7.5 Stringency of two- and three-class plans, setting n and c
324(3)
7.7.6 Setting the values for m and M
327(2)
7.8 Microbiological limits
329(4)
7.8.1 Definitions
329(1)
7.8.2 Limitations of microbiological testing
329(1)
7.8.3 Examples of sampling plans
329(4)
7.9 Implemented microbiological criteria
333(1)
7.9.1 Microbiological criteria in the European Union
333(1)
7.9.2 EU Directives specifying microbiological standards for foods
333(1)
7.10 UK guidelines for ready-to-eat foods
333(4)
8 Hygienic production practices 337(14)
8.1 Contribution of food handlers to foodborne illness
337(1)
8.2 Personnel hygiene and training
337(3)
8.3 Cleaning
340(3)
8.4 Detergents and disinfectants
343(1)
8.5 Microbial biofilms
343(5)
8.5.1 Microbial biofilm formation
343(3)
8.5.2 Bacterial biofilm induction
346(1)
8.5.3 Biofilm removal and control
346(2)
8.6 Assessment of cleaning and disinfection efficiency
348(3)
9 Food safety management tools 351(34)
9.1 The manufacture of hygienic food
351(6)
9.2 Microbiological safety of food in world trade
357(1)
9.3 Consumer pressure effect on food processing
358(1)
9.4 The management of hazards in food in international trade
359(1)
9.5 Hazard analysis critical control point (HACCP)
359(1)
9.6 Prerequisite programme
360(3)
9.7 Outline of HACCP
363(4)
9.7.1 Food hazards
363(1)
9.7.2 Preparation for HACCP
363(1)
9.7.3 Principle 1: hazard analysis (HA)
364(1)
9.7.4 Principle 2: critical control points (CCPs)
364(2)
9.7.5 Principle 3: critical limits
366(1)
9.7.6 Principle 4: CCP monitoring
366(1)
9.7.7 Principle 5: corrective actions
366(1)
9.7.8 Principle 6: verification
366(1)
9.7.9 Principle 7: record keeping
367(1)
9.8 Microbiological criteria and HACCP
367(2)
9.9 Microbiological hazards and their control
369(2)
9.9.1 Sources of microbiological hazards
369(1)
9.9.2 Temperature control of microbiological hazards
370(1)
9.9.3 Non-temperature control of microbiological hazards
371(1)
9.10 HACCP plans
371(11)
9.10.1 Production of pasteurised milk
371(1)
9.10.2 Swine slaughter in the abattoir
372(1)
9.10.3 Chilled food manufacture
373(3)
9.10.4 Generic models
376(6)
9.11 GMP and GHP
382(1)
9.12 Quality systems
382(1)
9.13 Total quality management
382(3)
10 Microbiological risk assessment 385(40)
10.1 Risk analysis and microbiological risk assessment
385(2)
10.2 Origin of MRA
387(2)
10.3 MRA - an overview
389(3)
10.4 MRA - structure
392(3)
10.4.1 Risk assessment
393(1)
10.4.2 Risk management
394(1)
10.4.3 Risk communication
395(1)
10.5 Risk assessment
395(20)
10.5.1 Statement of purpose
396(1)
10.5.2 Hazard identification
396(1)
10.5.3 Exposure assessment
396(5)
10.5.4 Hazard characterisation
401(2)
10.5.5 Dose-response assessment
403(2)
10.5.6 Dose-response models
405(4)
10.5.7 Dose and infection
409(4)
10.5.8 Risk characterisation
413(1)
10.5.9 Production of a formal report
414(1)
10.5.10 Triangular distributions and Monte Carlo simulation
414(1)
10.6 Risk management
415(4)
10.6.1 Risk assessment policy
419(1)
10.6.2 Risk profiling
419(1)
10.7 Food safety objectives (FSO)
419(2)
10.8 Risk communication
421(1)
10.9 Future developments in MRA
422(3)
10.9.1 International methodology and guidelines
422(1)
10.9.2 Risk assessment database
423(1)
10.9.3 Training courses and use of resources
424(1)
11 Application of microbiological risk assessment 425(34)
11.1 Salmonella serovars
425(10)
11.1.1 Salmonella enteritidis in shell eggs and egg products
425(3)
11.1.2 Hazard identification and hazard characterisation of Salmonella in broilers and eggs
428(2)
11.1.3 Exposure assessment of Salmonella serovars in broilers
430(2)
11.1.4 Salmonella serovars in cooked chicken
432(1)
11.1.5 Salmonella serovars in cooked patty
433(1)
11.1.6 Poultry FARM
434(1)
11.1.7 Domestic and sporadic human salmonellosis
435(1)
11.2 Campylobacter
435(7)
11.2.1 C. jejuni risk from fresh chicken
435(2)
11.2.2 Risk profile for pathogenic species of Campylobacter in Denmark
437(1)
11.2.3 Risk assessment of C. jejuni in broilers
438(1)
11.2.4 Campylobacter fluoroquinolone resistance
438(4)
11.3 L. monocytogenes
442(7)
11.3.1 L. monocytogenes hazard identification and hazard characterisation in ready-to-eat foods
442(2)
11.3.2 L. monocytogenes exposure assessment in RTE foods
444(2)
11.3.3 Relative risk of L. monocytogenes in selected RTE foods
446(1)
11.3.4 L. monocytogenes in European Union trade
446(1)
11.3.5 L. monocytogenes in meat balls
447(2)
11.3.6 Listeriosis from RTE meat products
449(1)
11.4 E. coli 0157
449(2)
11.4.1 E. coli 0157:H7 in ground beef
449(2)
11.5 Bacillus cereus
451(2)
11.5.1 B. cereus risk assessment
451(2)
11.6 Vibrio parahaemolyticus
453(2)
11.6.1 Public health impact of V parahaemolyticus in raw molluscan shellfish
453(2)
11.7 Cronobacter species and Salmonella in powdered infant formula (PIF)
455(2)
11.8 Viral risk assessments
457(2)
11.8.1 Viral contamination of shellfish and coastal waters
457(2)
12 International control of microbiological hazards in foods: regulations and authorities 459(16)
12.1 Control of foodborne pathogens
459(5)
12.1.1 Control of Salmonella serovars in poultry
459(2)
12.1.2 Control of Escherichia coli pathovars and Salmonella serovars in fresh produce
461(1)
12.1.3 Control of pathogens in low-moisture foods (LMFs)
462(2)
12.2 World Health Organisation (WHO), global food security from accidental and deliberate contamination
464(3)
12.3 Regulations in international trade of food
467(1)
12.4 Codex Alimentarius Commission (CAC)
468(1)
12.5 SPS measures, Technical Barriers to Trade (TBT) and the WHO
469(1)
12.6 EU legislation
470(1)
12.7 International food safety agencies
471(4)
12.7.1 European Food Safety Authority (EFSA)
472(1)
12.7.2 Food authorities in the United States
472(3)
13 Surveillance and foodborne outbreak investigation 475(24)
13.1 Surveillance programmes
475(8)
13.1.1 International Food Safety Authorities Network (IFSAN)
476(1)
13.1.2 Surveillance systems in the United States
476(2)
13.1.3 PulseNet international
478(1)
13.1.4 European Centre for Disease Prevention and Control (ECDC) and European surveillance for salmonellosis and shiga toxin-producing E. coli (STEC)
479(1)
13.1.5 European Food-Borne Viruses in Europe network (FBVE)
480(1)
13.1.6 Rapid Alert System for Food and Feed (RASFF)
480(3)
13.1.7 Global Salm-Sury (GSS)
483(1)
13.1.8 Surveillance of ready-to-eat foods in the United Kingdom
483(1)
13.2 Outbreak investigations
483(9)
13.2.1 Preliminary outbreak investigation
486(1)
13.2.2 Case definition and data collection
486(1)
13.2.3 Data collation and interpretation
487(5)
13.3 Social media, crowd sourcing and reporting food poisoning cases
492(1)
13.4 Mobile phones and food safety
493(1)
13.5 Food terrorism and biocrimes
493(6)
14 Whole-genome sequencing, microbiomes and genomic epidemiology 499(16)
14.1 High-throughput DNA sequencing
499(2)
14.2 Microbiome analysis
501(2)
14.3 Genomic epidemiology
503(2)
14.3.1 Whole-genome sequencing for microbial source tracking
503(2)
14.3.2 Genome Trakr network (US)
505(1)
14.3.3 NCBI pathogen detection site
505(1)
14.3.4 Center for Genomic Epidemiology (Denmark)
505(1)
14.4 Key outbreaks investigated using genomic epidemiology
505(10)
14.4.1 Ready-to-eat meat products L. monocytogenes outbreak, Canada, 2008
505(2011001)
14.4.2 E. coli O104:H4 outbreak, Germany,
2011506
14.4.3 C. jejuni outbreak investigations
508(1)
14.4.4 Salmonella enteritidis in eggs, European outbreak, 2014
509(1)
14.4.5 Multinational outbreak of Salmonella Agona through infant formula contamination, 2017
510(2)
14.4.6 Retrospective Cronobacter sakazakii neonatal intensive care unit outbreak, France, 1994
512(1)
14.4.7 L. monocytogenes ST6, polony sausages, South Africa, 2017-2018
512(3)
Glossary of terms 515(6)
List of abbreviations 521(4)
Food safety resources on the world wide web 525(6)
Plates and credits 531(2)
References 533(30)
Index 563
STEPHEN J. FORSYTHE is former Professor of Microbiology at Nottingham Trent University, Nottingham, UK. He is currently Visiting Professor to many universities and sits on a number of governmental advisory committees. He has many years of experience teaching food microbiology to university students and professionals within the food industry and government regulatory bodies.