Foodborne Pathogens: Hazards, Risk Analysis and Control, 2nd Edition


Foodborne Pathogens: Hazards, Risk Analysis and Control, 2nd Edition

Foodborne Pathogens: Hazards, Risk Analysis And Control 2Nd Edition Pdf

By Clive de Blackburn and Peter McClure

Foodborne Pathogens: Hazards, Risk Analysis and Control 2nd Edition PDF. As trends in foodborne disease continue to rise, the effective identification and control of pathogens becomes ever more important for the food industry. With its distinguished international team of contributors, Foodborne Pathogens provides an authoritative and practical guide to effective control measures and how they can be applied to individual pathogens.

Part One looks at general techniques in assessing and managing bacterial hazards. After a review of analytical methods, the book covers modeling pathogen behavior and carrying out a risk assessment as the essential foundation for effective food safety management. It focuses on good management practice in key stages in the supply chain, starting with farm production. Topics include hygienic plant design and sanitation, and safe process design and operation. This provides the foundation for a discussion of what makes for effective HACCP systems implementation.

This discussion of pathogen control then provides a context for Part Two which looks at what this means in practice for key pathogens such as E.coli, Salmonella, Listeria and Campylobacter. Each chapter discusses pathogen characteristics, detection methods and control procedures. Part Three then looks at non-bacterial hazards such as viruses and parasites, as well as emerging ‘hazards’ such as Mycobacterium paratuberculosis and the increasingly important area of chronic infections. Foodborne Pathogens is an essential guide to successful pathogen control in the food industry.

  • Strengthens the highly successful first edition of Foodborne pathogens with extensively revised and expanded coverage
  • Discusses risk assessment and management in the food chain. New chapters address pathogen control, hygiene design and HACCP
  • Addresses preservation principles and technologies focussing on pathogen characteristics, detection methods and control procedures

Read more:Pathogens and Toxins in Food Challenges and Interventions

Table of Contents

Part 1 Risk assessment and management in the food chain: Introduction

Detecting pathogens in food

Modeling the growth, survival and death of microbial pathogens in foods

Risk assessment and pathogen management

Emerging foodborne pathogens and the food industry

Pathogen control in primary production: Meat, dairy and eggs

Pathogen control in primary production: Crop foods

Pathogen control in primary production: Fisheries and aquaculture

Pathogen control in primary production: Bivalve shellfish

Hygienic plant design

Hygienic equipment design


Safe process design and operation

The effective implementation of HACCP systems in food processing

Good practice for food handlers and consumers.

Part 2 Bacterial hazards: Preservation principles and technologies:

Pathogenic Escherichia coli


Listeria monocytogenes

Campylobacter and Arcobacter

Yersinia, Shigella, Vibrio, Aeromonas, Plesiomonas, Cronobacter, Enterobacter, Klebsiella and Citrobacter

Staphylococcus aureus and other pathogenic Gram positive cocci

Pathogenic Clostridium species

Pathogenic Bacillus species.

Part 3 Other agents of foodborne disease: Hepatitis viruses and emerging viruses

Parasites: Cryptosporidium, Giardia, Cyclospora, Entamoeba histolytica, Toxoplasma gondii and pathogenic free-living amoebae (Acanthamoeba spp. And Naegleria fowleri) as foodborne pathogens

Foodborne helminth infections

Toxigenic fungi

Mycobacterium paratuberculosis

Transmissible Spongiform Encephalopathy (Prion Disease)

Histamine fish poisoning: New information to control a common seafood safety issue

Gastroenteritis viruses.

File Size 14.5 MB
File Format Pdf
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