Pathogens and Toxins in Foods: Challenges and Interventions

Pathogens And Toxins In Food Challenges And Interventions Pdf Download

By Vijay Juneja and John N. Sofos

Pathogens and Toxins in Foods: Challenges and Interventions offers a farm-to-table approach to food safety that enables readers to control microbial pathogens and toxic agents at all stages of the food supply chain. The book begins with chapters that help readers understand the characteristics of specific pathogens and toxins, the illnesses they cause, and the factors such as food processing operations that affect their survival and growth in food products.

Further, the chapters in the book explore the most recent advances in biological, chemical, and physical interventions to control food-borne hazards during preharvest, harvest, food processing, and in retail ready-to-eat foods and food service operations. Also included are chapters that discuss the latest methods to rapidly detect food-borne pathogens as well as the implementation of comprehensive food safety management systems.

Each chapter has been written by one or more leading experts in the field of food safety. Their advice is based on a thorough investigation of the literature as well as their own first-hand experience. In short, by drawing from hundreds of sources, this book offers food safety professionals a unique, single reference containing the latest understanding of food-borne hazards as well as the latest methods to detect and control their incidence.

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Features

Features:

Investigates the microbial pathogens and toxic agents that threaten the global food supply
Covers all stages of the food supply chain from farm to table
Presents tested and proven intervention strategies to control food-borne hazards
Offers sound advice based on an analysis of the latest findings from the scientific literature
Sets the foundation for new approaches to control food-borne hazards and decrease the incidence of food-borne illnesses

Table of Contents

1. Bacillus cereus and Other Bacillus spp.
2. Campylobacter jejuni and Other Campylobacters
3. Clostridium botulinum
4. Clostridium perfringens
5. Diarrheagenic Escherichia coli
6. Listeria monocytogenes
7. Salmonella
8. Staphylococcal Food Poisoning
9. Shigella
10. Pathogenic Vibrios in Seafood
11. Yersinia enterocolitica and Yersinia pseudotuberculosis
12. Other Bacterial Pathogens: Aeromonas, Arcobacter, Helicobacter, Mycobacterium, Plesiomonas, and Streptococcus
13. Food-Borne Parasites
14. Human Pathogenic Viruses in Food
15. Seafood Toxins
16. Biogenic Amines in Foods
17. Fungal and Mushroom Toxins
18. Critical Evaluation of Uncertainties of Gluten Testing: Issues and Solutions for Food Allergen Detection
19. Naturally Occurring Toxins in Plants
20. Chemical Residues: Incidence in the United States
21. A European Food Safety Perspective on Residues of Veterinary Drugs and Growth-Promoting Agents
22. Prions and Prion Diseases
23. Interventions for Hazard Control in Foods Preharvest
24. Interventions for Hazard Control in Foods during Harvesting
25. Interventions for Hazard Control during Food Processing
26. Interventions for Hazard Control in Retail-Handled Ready-To-Eat Foods
27. Interventions for Hazard Control at Food Service
28. Recent Developments in Rapid Detection Methods
29. Molecular Subtyping and Tracking of Food-Borne Bacterial Pathogens
30. Food Safety Management Systems
Index