Food Microbiology 3rd Edition

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Food Microbiology 3rd Edition

By by Martin R Adams Maurice O Moss

Food Microbiology 3rd Edition PDF covers the whole field of modern food microbiology. It has been thoroughly revised and updated to include the most recent developments in the field. It covers the three main aspects of the interaction between micro-organisms and food – spoilage, foodborne illness and fermentation – and the positive and negative features that result. It discusses the factors affecting the presence of micro-organisms in foods and their capacity to survive and grow. Also included are recent developments in procedures used to assay and control the microbiological quality of food and protect public health. The book is a thorough and accessible account designed for students in the biological sciences, biotechnology and food science. It will also be valuable to researchers, teachers and practising food microbiologists.

Table of Contents

Chapter 1 The Scope of Food Microbiology
1.1 Micro-organisms and Food 2
1.1.1 Food Spoilage/Preservation 2
1.1.2 Food Safety 4
1.1.3 Fermentation 4
1.2 Microbiological Quality Assurance 4
Chapter 2 Micro-organisms and Food Materials
2.1 Diversity of Habitat 5
2.2 Micro-organisms in the Atmosphere 6
2.2.1 Airborne Bacteria 7
2.2.2 Airborne Fungi 8
2.3 Micro-organisms of Soil 11
2.4 Micro-organisms of Water 13
2.5 Micro-organisms of Plants 15
2.6 Micro-organisms of Animal Origin 18
2.6.1 The Skin 18
2.6.2 The Nose and Throat 19
2.7 Conclusions 19
Chapter 3 Factors Affecting the Growth and Survival of
Micro-organisms in Foods
3.1 Microbial Growth 20
3.2 Intrinsic Factors (Substrate Limitations) 23
3.2.1 Nutrient Content 23
3.2.2 pH and Buffering Capacity 24
3.2.3 Redox Potential, Eh 28
3.2.4 Antimicrobial Barriers and
Constituents 32
3.2.5 Water Activity 36
3.3 Extrinsic Factors (Environmental Limitations) 45
3.3.1 Relative Humidity 45
3.3.2 Temperature 46
3.3.3 Gaseous Atmosphere 48
3.4 Implicit Factors 49
3.5 Predictive Food Microbiology 52
Chapter 4 The Microbiology of Food Preservation
4.1 Heat Processing 63
4.1.1 Pasteurization and Appertization 63
4.1.2 Quantifying the Thermal Death of Microorganisms:
D and z Values 66
4.1.3 Heat Sensitivity of Micro-organisms 68
4.1.4 Describing a Heat Process 72
4.1.5 Spoilage of Canned Foods 77
4.1.6 Aseptic Packaging 80
4.2 Irradiation 81
4.2.1 Microwave Radiation 82
4.2.2 UV Radiation 83
4.2.3 Ionizing Radiation 85
4.3 High-Pressure Processing–Pascalization 90
4.4 Low-Temperature Storage–Chilling and Freezing 92
4.4.1 Chill Storage 93
4.4.2 Freezing 96
4.5 Chemical Preservatives 98
4.5.1 Organic Acids and Esters 99
4.5.2 Nitrite 102
4.5.3 Sulfur Dioxide 106
4.5.4 Natamycin 107
4.5.5 ‘Natural’ Food Preservatives 107
4.6 Modification of Atmosphere 108
4.7 Control of Water Activity 112
4.8 Compartmentalization 115
Chapter 5 Microbiology of Primary Food Commodities
5.1 What is Spoilage? 119
5.2 Milk 121
5.2.1 Composition 121
5.2.2 Microflora of Raw Milk 123
5.2.3 Heat Treatment of Milk 127
5.2.4 Milk Products 130
5.3 Meat 131
5.3.1 Structure and Composition 132
5.3.2 The Microbiology of Primary Processing 134
5.3.3 Spoilage of Fresh Meat 136
5.4 Fish 139
5.4.1 Structure and Composition 140
5.4.2 The Microbiology of Primary Processing 140
5.4.3 Crustaceans and Molluscs 141
5.4.4 Spoilage of Fresh Fish 142
5.5 Plant Products 145
5.5.1 Cereals 147
5.5.2 Preservation of High-moisture Cereals 149
5.5.3 Pulses, Nuts and Oilseeds 149
5.5.4 Fruits and Fruit Products 151
5.5.5 Vegetables and Vegetable Products 153
Chapter 6 Food Microbiology and Public Health
6.1 Food Hazards 158
6.2 Significance of Foodborne Disease 160
6.3 Incidence of Foodborne Illness 165
6.4 Risk Factors Associated with Foodborne Illness 169
6.5 The Changing Scene and Emerging Pathogens 171
6.6 The Site of Foodborne Illness. The Alimentary
Tract: Its Function and Microflora 172
6.7 The Pathogenesis of Diarrhoeal Disease 176
Chapter 7 Bacterial Agents of Foodborne Illness
7.1 Aeromonas hydrophila 182
7.1.1 Introduction 182
7.1.2 The Organism and its Characteristics 183
7.1.3 Pathogenesis and Clinical Features 184
7.1.4 Isolation and Identification 184
7.1.5 Association with Foods 184
7.2 Bacillus cereus and other Bacillus Species 185
7.2.1 Introduction 185
7.2.2 The Organism and its Characteristics 186
7.2.3 Pathogenesis and Clinical Features 186
7.2.4 Isolation and Identification 188
7.2.5 Association with Foods 189
7.10.4 Isolation and Identification 233
7.10.5 Association with Foods 233
7.11 Plesiomonas shigelloides 234
7.11.1 Introduction 234
7.11.2 The Organism and its Characteristics 234
7.11.3 Pathogenesis and Clinical Features 235
7.11.4 Isolation and Identification 235
7.11.5 Association with Foods 235
7.12 Salmonella 235
7.12.1 Introduction 235
7.12.2 The Organism and its Characteristics 237
7.12.3 Pathogenesis and Clinical Features 238
7.12.4 Isolation and Identification 241
7.12.5 Association with Foods 244
7.13 Shigella 249
7.13.1 Introduction 249
7.13.2 The Organism and its Characteristics 250
7.13.3 Pathogenesis and Clinical Features 250
7.13.4 Isolation and Identification 251
7.13.5 Association with Foods 251
7.14 Staphylococcus aureus 252
7.14.1 Introduction 252
7.14.2 The Organism and its Characteristics 252
7.14.3 Pathogenesis and Clinical Features 254
7.14.4 Isolation and Identification 255
7.14.5 Association with Foods 256
7.15 Vibrio 257
7.15.1 Introduction 257
7.15.2 The Organisms and their Characteristics 259
7.15.3 Pathogenesis and Clinical Features 260
7.15.4 Isolation and Identification 261
7.15.5 Association with Foods 262
7.16 Yersinia enterocolitica 262
7.16.1 Introduction 262
7.16.2 The Organism and its Characteristics 263
7.16.3 Pathogenesis and Clinical Features 265
7.16.4 Isolation and Identification 266
7.16.5 Association with Foods 266
7.17 Scombrotoxic Fish Poisoning 267
7.18 Conclusion 268
Chapter 8 Non-bacterial Agents of Foodborne Illness
8.1 Helminths and Nematodes 270
8.1.1 Platyhelminths: Liver Flukes and Tapeworms 270
8.1.2 Roundworms 272
8.2 Protozoa 274
8.2.1 Giardia lamblia 275
8.2.2 Entamoeba histolytica 276
8.2.3 Sporozoid Protozoa 276
8.3 Toxigenic Algae 277
8.3.1 Dinoflagellate Toxins 277
8.3.2 Cyanobacterial Toxins 279
8.3.3 Toxic Diatoms 279
8.4 Toxigenic Fungi 280
8.4.1 Mycotoxins and Mycophagy 281
8.4.2 Mycotoxins of Aspergillus 282
8.4.3 Mycotoxins of Penicillium 290
8.4.4 Mycotoxins of Fusarium 292
8.4.5 Mycotoxins of Other Fungi 297
8.5 Foodborne Viruses 300
8.5.1 Polio 301
8.5.2 Hepatitis A and E 301
8.5.3 Gastroenteritis Viruses 303
8.5.4 Sources of Food Contamination 304
8.5.5 Control 306
8.6 Spongiform Encephalopathies 307
Chapter 9 Fermented and Microbial Foods
9.1 Introduction 310
9.2 Yeasts 312
9.3 Lactic acid Bacteria 314
9.4 Activities of Lactic Acid Bacteria in Foods 317
9.4.1 Antimicrobial Activity of Lactic Acid Bacteria 317
9.4.2 Health-promoting Effects of Lactic Acid
Bacteria-Probiotics 320
9.4.3 The Malo-lactic Fermentation 322
9.5 Fermented Milks 323
9.5.1 Yoghurt 323
9.5.2 Other Fermented Milks 327
9.6 Cheese 330
9.7 Fermented Vegetables 336
9.7.1 Sauerkraut and Kimchi 336
9.7.2 Olives 340
9.7.3 Cucumbers 341
9.8 Fermented Meats 343
9.9 Fermented Fish 346
9.10 Beer 348
9.11 Vinegar 356
9.12 Mould Fermentations 362
9.12.1 Tempeh 362
9.12.2 Soy Sauce and Rice Wine 365
9.12.3 Mycoprotein 368
9.13 Conclusion 369
Chapter 10 Methods for the Microbiological Examination of Foods
10.1 Indicator Organisms 370
10.2 Direct Examination 373
10.3 Cultural Techniques 374
10.4 Enumeration Methods 377
10.4.1 Plate Counts 377
10.4.2 Most Probable Number Counts 380
10.5 Alternative Methods 381
10.5.1 Dye-reduction Tests 382
10.5.2 Electrical Methods 382
10.5.3 ATP Determination 386
10.6 Rapid Methods for The Detection of Specific
Organisms and Toxins 388
10.6.1 Immunological Methods 388
10.6.2 DNA/RNA Methodology 389
10.6.3 Subtyping 393
10.7 Laboratory Accreditation 394
Chapter 11 Controlling the Microbiological Quality of Foods
11.1 Quality and Criteria 396
11.2 Sampling Schemes 399
11.2.1 Two-class Attributes Plans 399
11.2.2 Three-class Attributes Plans 402
11.2.3 Choosing a Plan Stringency 405
11.2.4 Variables Acceptance Sampling 407
11.3 Quality Control using Microbiological Criteria 410
11.4 Control at Source 412
11.4.1 Training 412
11.4.2 Facilities and Operations 413
11.4.3 Equipment 415
11.4.4 Cleaning and Disinfection 418
11.5 Codes of Good Manufacturing Practice 425
11.6 The Hazard Analysis and Critical Control Point
(HACCP) Concept 425
11.6.1 Hazard Analysis 428
11.6.2 Identification of Critical Control Points
(CCPs) 429
11.6.3 Establishment of CCP Critical Limits 429
11.6.4 Monitoring Procedures for CCPs 431
11.6.5 Protocols for CCP Deviations 431
11.6.6 Verification 432
11.6.7 Record Keeping 432
11.7 Quality Systems: BS 5750 and ISO 9000 Series 434
11.8 Risk Analysis 436
Chapter 12 Further Reading 440
Subject Index 447

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Food Mycology A Multifaceted Approach to Fungi and Food

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Food Mycology A Multifaceted Approach to Fungi and Food

By Jan Dijksterhuis and Robert A. Samson

Food Mycology A Multifaceted Approach to Fungi and Food PDF. For millennia, the presence of fungi in food has been both boon and bane to food stores. Fungi can spoil large quantities of food and produce dangerous toxins that threaten human health; however, fungal spoilage in certain foods can produce a unique, highly prized food source and there are some very effective fungal derived medicines. A thorough understanding of the vast body of knowledge relating to food mycology requires an inclusive volume that covers both the beneficial and detrimental roles of fungi in our food supply.

Richly illustrated with full-color images and edited by award winning scientists, Food Mycology: A Multifaceted Approach to Fungi and Food is a comprehensive overview of the many aspects of mycology research. Beginning with post-harvest problems that can include the fungal infection of living crops, the book discusses the high level of communication between plants and fungi and novel techniques currently used to detect a fungal invasion. The second part addresses the fungal spore as a distribution vehicle and the ability of certain spores to survive pasteurization. Certain fungi produce dangerous mycotoxins and part three explains this mechanism, its effects, and the precise identification of mycotoxin-producing fungi. The fourth part considers the parameters and limitations of fungal hyperproduction of enzymes and other metabolites. Devoting considerable space to fungal spoilage, part five explores fungal growth dynamics, molecular detection techniques, and the role of fungal volatiles highlighting wine, cheese, and sausages as exemplar products. The book concludes with edible fungi as tempe, mycoprotein, and the edible fungi hallmark, the fruit bodies.

Bringing together many different areas in the study of fungi in food, Food Mycology: A Multifaceted Approach to Fungi and Food provides a rare single source reference to the still underestimated role of fungi in daily food.

Read more: Improving the Safety of Fresh Meat

Table of Contents

Fungi and Living Crops

Cross-talk Between Host and Fungus in Postharvest Situations and its Effect on Symptom Development

Real Time Monitoring of Ethylene during Fungal-Plant Interaction by Laser-Based Photoacoustic Spectroscopy

The Fungal Spore in Food Mycology

Spore Formation in Food Relevant Fungi

Dispersal of Fungal Spores through the Air

The Germinating Spore as a Contaminating Vehicle

Heat-Resistant Ascospores

Fungi and Mycotoxins

Why do Fungi Produce Mycotoxins?

Mycotoxin Producers

Fungi as Hyperproducers

Filamentous Fungi as Cell Factories for Metabolite Production

Hyperproduction of Enzymes by Fungi

Fungal Spoilage; Ecology, Growth and Detection

Association of Moulds to Foods

Transport Phenomena in Fungal Colonisation on a Food Matrix

Molecular Detection and Monitoring

Fungal Volatiles: Biomarkers of Good and Bad Food Quality

Wine and Fungi – Implications of Vineyard Infections,

Fungi as Food

The Colonizing Fungus as a Food Provider

Fungal Protein for Food

Edible Mushrooms: From Industrial Cultivation to Collection from the Wild

Index

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Food Safety Control in the Poultry Industry

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Food Safety Control in the Poultry Industry

By G. C. Mead

Food Safety Control in the Poultry Industry PDF. The safety of poultry meat and eggs continues to be a major concern for consumers. As a result, there has been a wealth of research on identifying and controlling hazards at all stages in the supply chain. It summarises this research and its implications for all those involved in supplying and marketing poultry products.

It begins by analysing the main hazards affecting poultry meat and eggs, both biological and chemical. It then discusses methods for controlling these hazards at different stages, from the farm through slaughter and carcass processing operations to consumer handling of poultry products. Further chapters review established and emerging techniques for decontaminating eggs or processed carcasses, from physical methods to the use of bacteriophage and bacteriocins.

With its distinguished editor and international team of contributors, Food safety control in the poultry industry is a standard reference for both academics and food companies.

Reviews recent research on identifying and controlling hazards at all stages in the supply chain
Edited by a leading expert in this hot area with contributions from a worldwide team of experts
Identify how to meet and excede consumers high expectations in food safety

Table of Contents

Front matter

Copyright

Contributor

1 – Bacterial infection of eggs

2 – Bacterial contamination of poultry as a risk to human health

3 – Detecting and controlling veterinary drug residues in poultry

4 – Modelling risks from antibiotic and other residues in poultry and eggs

6 – Catching, transporting and lairage of live poultry

7 – Ensuring the safety of poultry feed

8 – The effective control of Salmonella in Swedish poultry

9 – The use of probiotics to control foodborne pathogens in poultry

10 – The HACCP concept and its application in primary production

11 – Microbial risk assessment in poultry production and processing

12 – Techniques for reducing pathogens in eggs

13 – Improving slaughter and processing technologies

14 – Refrigeration and the safety of poultry meat

15 – Sanitation in poultry processing

16 – HACCP in poultry processing

17 – On-line physical methods for decontaminating poultry meat

18 – Microbial treatments to reduce pathogens in poultry meat

19 – Irradiation of poultry meat

20 – Rapid detection and enumeration of pathogens on poultry meat

21 – Modified atmosphere packaging and the safety of poultry meat

22 – Handling poultry and eggs in the kitchen

Index

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Food Safety Management: A Practical Guide for the Food Industry

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Food Safety Management: A Practical Guide for the Food Industry

By Huub Lelieveld and Yasmine Motarjemi

Food Safety Management: A Practical Guide for the Food Industry PDF with an Honorable Mention for Single Volume Reference/Science in the 2015 PROSE Awards from the Association of American Publishers is the first book to present an integrated, practical approach to the management of food safety throughout the production chain. While many books address specific aspects of food safety, no other book guides you through the various risks associated with each sector of the production process or alerts you to the measures needed to mitigate those risks. Using practical examples of incidents and their root causes, this book highlights pitfalls in food safety management and provides key insight into the means of avoiding them. Each section addresses its subject in terms of relevance and application to food safety and, where applicable, spoilage. It covers all types of risks (e.g., microbial, chemical, physical) associated with each step of the food chain. The book is a reference for food safety managers in different sectors, from primary producers to processing, transport, retail and distribution, as well as the food services sector.

Honorable Mention for Single Volume Reference/Science in the 2015 PROSE Awards from the Association of American Publishers
Addresses risks and controls (specific technologies) at various stages of the food supply chain based on food type, including an example of a generic HACCP study
Provides practical guidance on the implementation of elements of the food safety assurance system
Explains the role of different stakeholders of the food supply

Table of Contents

List of Contributors

Foreword

Preface

Nomenclature

Abbreviations of Important Technical Terms

Abbreviation of Selected Organizations Involved in Food Safety

Chapter 1. Fundamentals in Management of Food Safety in the Industrial Setting: Challenges and Outlook of the 21st Century

Consumer Trust: The Corner Stone of a Food Business

The 21st Century: A New Era in Food Safety

The Concept of Food Safety and its Definition

Elements of Food Safety Management

Challenges in Management of Food Safety and Outlook

Conclusions

References

Further Reading

I: Risks and Controls in the Food Supply Chain

Chapter 2. Management of Safety in the Feed Chain

Overview of the Feed Chain

Characteristics of the Feed Chain

Potential Hazards

Good Hygiene Practices in the Feed Sector

Examples of Feed Safety Incidents and What Lessons Can be Learned

Conclusions

References

Chapter 3. Naturally Occurring Toxicants of Plant Origin

Introduction

Scope and Definitions

Inherent Plant Toxicants: Chemical Diversity and Roles in the Plants

Toxicological and Biological Considerations

Risk Assessment Considerations

Risk Management of Inherent Plant Toxicants

Conclusions

References

Chapter 4. Allergens

Introduction

Food Allergy: A Public Health Problem

Allergenic Foods of Public Health Importance

Management of Food Allergens

Analytical Aspects of Allergen Management

Summary

References

Chapter 5. Milk and Dairy Products

Introduction

Historical Perspective

Foodborne Disease Outbreaks

Risk and Controls

Conclusion

References

Further Reading

Chapter 6. Meat and Meat Products

Introduction

Hazards Associated with Meat and Meat Products

Contamination Frequency and Incidence of Disease

Control of Hazards at Different Stages of the Meat Chain

Meat Safety Process Management

Conclusions

References

Further Reading

Chapter 7. Poultry and Eggs

Introduction

Microbial Hazards

Chemical Hazards

Physical Hazards

HACCP Generic Model

Importance of Equipment/Process Selection

Advantages of Implementing HACCP

Egg Breaking Operations

References

Chapter 8. Seafood

Introduction

Production of Safe Seafood – Prerequisite Programs and Haccp

Hazards Associated with Seafood

Risks at Different Stages of the Food Chain

Conclusion

References

Chapter 9. Fruits and Vegetables (including Herbs)

Introduction

Food Safety

Hazards Associated with Fruits and Vegetables (Including Herbs)

Factors Affecting Biological Contamination

Contamination Along the Food Chain

Control Measures in Preventing Contamination

Application of the HACCP System

A Case Study on the Application of the HACCP Approach for the Management of the PrepAration of Fresh Tomatoes for Storage and Sale

Conclusion

Acknowledgment

References

Chapter 10. Coffee, Cocoa and Derived Products (e.g. Chocolate)

General Considerations

Cocoa and Derived Products

References

Further Reading

Chapter 11. Honey, Confectionery and Bakery Products

Introduction

Honey

Confectionery

Bakery

Concluding Remarks

References

Further Reading

Chapter 12. Edible Nuts, Oilseeds and Legumes

Part 1: Perspectives on Mycotoxins

Part 2: Pistachio Nut Processing HACCP Study

Acknowledgments

References

Further Reading

Chapter 13. Oils and Fats

Introduction

Contaminants in Crude Oils and Fats

Refining Process Validation for Contaminant Removal

By-Products Formed During Oil Refining

HACCP

References

Chapter 14. Bottled and Drinking Water

Water and the Food Industry

Definitions for Water

Legislation

Sources of Water

Drinking-water Applications in the Food Industry

Hazards Associated with Drinking Water

Risk Assessment and Risk Management

HACCP Case Studies

References

Further Reading

Chapter 15. Pet Food

Introduction

Biological Hazards

Mycotoxicosis

Toxicities Caused by Medicated Feed Carry-over into Pet Food Raw Materials

Adulteration for Profit, the Melamine Case

Toxicities Caused by Nutrient Misformulation

Conclusion

References

Chapter 16. Food Contact Materials

Introduction

Definitions

Classification of Materials

Hazard Identification

Management of Safety of Food Contact Materials

Recycling and Reuse

The Potential Environmental Impact

Lessons from Case Studies

Annex

References

Further Reading

II: Technologies and Food Safety

Chapter 17. Thermal Treatment

Introduction

Heat Processing

Fundamentals of Thermal Death of Microorganisms

Heat Resistance of Microorganisms

Determination of Heat Process Requirement

Conventional Heat Preservation

Factors Determining Heat Treatment

Non-Traditional Heat Treatment

Combined Treatments

References

Chapter 18. Non-thermal Processing Technologies

Introduction: Identification of Risks in Non-Thermal Processes

Non-Thermal Treatments for Food Preservation

Verification and Validation Methods for Non-Thermal Technologies

Final Remarks

References

Chapter 19. Acids and Fermentation

Introduction: Acidity and pH

Acidity and Foods

Acidity and Microorganisms

Control of Pathogens by pH and Acidity

Fermented Foods

Food Safety Problems with Acidic Foods

Conclusions

References

Further Reading

Chapter 20. Chilling and Freezing

Introduction

Effect of Chilling on Food Safety

Effect of Chilling Rate on Food Safety

Effect of Freezing on Food Safety

Effect of Freezing Rate on Food Safety

Chilling and Freezing Principles

Chilling/Freezing Methods/Equipment

Thawing (DEFROSTING) and Tempering Systems

Transportation

Chilled Retail Display

Frozen Retail Display

Domestic Handling

Specifying Refrigeration Systems

Managing/Production Principles for Refrigerated Foods

Temperature Measurement and Monitoring

References

Further Reading

Relevant Websites

Chapter 21. Detection of Physical Hazards

Introduction

Sorters and Detection Equipment (Figure 21.1)

Metal Detection

X-Ray Detection

Equipment Selection

Detection Equipment Management

Further Reading

III: Food Safety Assurance Systems

Chapter 22. Principles and Systems for Quality and Food Safety Management

Principles, Systems and Schemes

Principles and Associated Systems

Integrated Schemes and Their Limitations

The Future of Systems

Further Reading

Chapter 23. Hygiene in Primary Production

Introduction

Part 1: Good Animal Husbandry

Potential Health Risks on Animal Farms

Foodborne Diseases

Examples of Foodborne Pathogens

Good Farming Practices for Animal Husbandry

Animal Health

Principles of Biosecurity

Good Hygiene Practices on the Livestock Farms

Hazard Analysis and Critical Control Points

Part 2: Good Agricultural Practices for Food Safety

Sources of Microbiological Contaminations of Fresh Vegetables

Microbiological Quality of Irrigation Water

Presence of Pathogenic Bacteria on Fresh Vegetables

Transmission of Pathogenic Bacteria from Contaminated Irrigation Water and Soil to Plants

Good Agricultural Practices

Part 3: Fish Hygiene

Disease Prevention

Disease Treatment

Major Fish Diseases

Diseases of Mollusca and Crustacea

Fish Toxicity

Pathogenic Bacterial Growth and Toxin Formation

References

Chapter 24. Hygiene in Food Processing and Manufacturing

Introduction

Prerequisite Management Plan

Recommended Procedure for Developing a Processing Environment Plan

Future Studies

References

Further Reading

Chapter 25. Site Selection, Site Layout, Building Design

Introduction

Regulatory Requirements

Retailer’s Requirements

Site Selection

Site Layout

Building Design

References

Further Reading

Chapter 26. Hygienic Design and Maintenance of Equipment

Introduction

Legislation

Basic Hygienic Requirements

Materials of Construction

Surface Finish

Hygienic Design of Open Equipment for Processing of Food

Hygienic Design Closed Equipment for Processing of Liquid Food

Installation of the Food Processing Equipment in the Food Factory

Hygiene Practices During Maintenance Operations in the Food Industry

Acknowledgment

References

Chapter 27. Development of a Comprehensive Cleaning and Sanitizing Program for Food Production Facilities

Introduction: Cleaning and Sanitizing Operations in Food Processing Facilities

CIP Background (Figure 27.1)

COP Cleaning

Environmental Cleaning

Cleaning of Allergens

Cleaning of Dry or Low Moisture Foods

Cleaning Chemistry

Common Cleaning Problems in Food Process Environments

Sanitizing Chemistry

Application of Sanitizers in Food Processing Facilities

Cleaning Validation and Verification Technology

Conclusions

References

Chapter 28. Personal Hygiene and Health

Risks of Outbreaks Associated from Infected Food Workers

Factors Contributing to Outbreaks

Examples of Outbreaks Caused By Food Workers

Pathogens Carried by Food Workers

Hygienic Practices of Food Workers

Practical Aspects of Hand Hygiene

Barriers in Food Operations to Limit Spread of Pathogens

Exclusion of Infected Employees to Work in Specific Food Operations

Conclusion

References

Further Reading

Chapter 29. Pest Management

Introduction

Pests of Food Processing and Production Facilities and the Risks they Impose

Minimizing Pest Occurrence in Food Premises

Pest Detection Strategies

Pest Control Strategies

Emerging Threats for the Successful Maintenance of Pest Management

References

Chapter 30. Safe Handling of Food in Homes and Food Services

Introduction

Evidence of Foodborne Illness and Consequences

Food Safety Hazards

Food Safety Risk Factors

Food Safety Management

Application of Haccp Principles to Food Service and the Home

Prerequisite Programs

Hazard Analysis

Education and Training

Conclusions

References

Chapter 31. Hazard Analysis and Critical Control Point System (HACCP)

Introduction

Historical Background

The Need for HACCP

Principles of the HACCP System

Application of HACCP

HACCP in Small Businesses or Less Developed Business

Assessment of HACCP

Conclusion

References

Further Reading

Chapter 32. HACCP Misconceptions

Introduction

Misconceptions

Common Errors or Shortcomings in the Application of HACCP

Conclusions

References

Further Reading

Chapter 33. Management of Microbiological Hazards: Role of Testing as Verification

Introduction

When are Microbiological Testing Programs Useful for Verification?

Prerequisites to the Development and Implementation of Microbiological Testing Programs

Microbiological Monitoring of the Factory Environment

Acceptance Criteria and Testing Programs for Finished Products and Raw Materials

Microbiological Monitoring of Raw Materials

Microbiological Monitoring of Finished Products

Root Cause Analysis and Corrective Actions

References

Further Reading

Chapter 34. Management of Chemical Contaminants

Introduction

Nature of Chemical Hazards

Health Consequences

Factors Affecting the Occurrence of Chemical Hazards

Regulatory Requirements and Challenges

Regulatory Compliance

Management of Chemicals in Industry

Application of the Haccp System to Management of Chemicals

Further Reading

Chapter 35. Food Defense

Description of Issues

Definitions for Food Defense and Related Terms

Farm to Fork

Types of Risk and Hazards

Methods of Vulnerability Analysis

Preventive Measures

How to Manage the Case

Food Recall Case Studies

References

Chapter 36. Effective Leadership

Introduction

Theories on the Subject of Leadership

Models of Effective Leadership

Final Remarks

References

Chapter 37. Human Factors in Food Safety Management

Introduction

Swiss Cheese Concept

Root Cause of Failures

Management Commitment

Conclusions

References

Chapter 38. Assessment of Food Safety Management Systems

Introduction

Background

Definition and Purpose

Scope and Frequency of Assessments

Competence of Assessors

The Procedure and Methodology

The Development and use of a Checklist

Conclusions

Acknowledgment

Further Reading

Chapter 39. Consumer Information and Labeling

Introduction

Who is the Consumer?

Consumer Protection

Global Regulatory Measures

Consumer Choice, Information and Education

Clear and Legible Label, a Legal Requirement

Product Information Within a Food Chain

Consumer and Risk

Labeling of Allergens

Precaution

Labeling “May Contain”

Consumer Feedback

Discussion for the Future

References

Further Reading

Chapter 40. Incident Management and Root Cause Analysis

Introduction

Prevention of Incidents

Reporting an Incident

Managing an Incident

Investigation

Root Cause Analysis

Conclusions

References

Further Reading

Chapter 41. Crisis Management

Introduction

What is a Crisis?

What did we Learn from our Crises?

What Lessons for the Future?

Essentials of Crisis Management

Conclusions

References

Further Reading

Chapter 42. The Role of International, Regional and National Organizations

Introduction

Leading International Standards Organizations

Leading Regional Standards Organizations

Leading National Governmental Organizations

Leading Industry Organizations

Leading Hygienic Design Standards Organizations

Conclusions

Further Reading

IV: Sustainability and Ethics

Chapter 43. Sustainability and Food Production

Introduction

Sustainability – An Introduction

Social Aspects of Sustainability and Food Production

Economic Aspects of Sustainability and Food Production

Environmental Concerns Related to Food Production

Improving Sustainability in the Food Sector

Food Safety and Sustainability

Sustainability and Food Production in the Future

References

Chapter 44. Climatic Changes

Introduction

Impact of Climate Change on Food Safety

Conclusion

Further Reading

Chapter 45. Nutritional Trends and Health Claims

Introduction

Historical Perspective

Modern Times

Foods for Health

Diet and Health

References

Chapter 46. Ethics in Food Safety Management

Introduction

What is Ethics?

Ethical Issues in Food Safety

Ethical Decision-Making

Conclusion

References

Chapter 47. Training and Education

Reference

Index

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

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

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

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

Sanitation

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

Salmonella

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.

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Foodborne Infections and Intoxications, 4th Edition

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Foodborne infection and intoxication PDF

Foodborne Infections and Intoxications, 4th Edition

By Glenn Morris

Foodborne Infections and Intoxications 4th Edition PDF. The accelerated globalization of the food supply, coupled with toughening government standards, is putting global food production, distribution, and retail industries under a high-intensity spotlight. High-publicity cases about foodborne illnesses over recent years have heightened public awareness of food safety issues, and momentum has been building to find new ways to detect and identify foodborne pathogens and eliminate food-related infections and intoxications. This extensively revised 4e covers how the incidence and impact of foodborne diseases is determined, foodborne intoxications with an introduction noting common features among these diseases and control measures that are applicable before and after the basic foodstuff is harvested.

Table of Contents

List of Contributors

Preface

Preface to the Third Edition

Dedication

Section 1: Foodborne Disease: Epidemiology and Disease Burden

Chapter 1. Estimates of Disease Burden Associated with Contaminated Food in the United States and Globally

Introduction

Estimates of foodborne disease in the United States

Estimation in other countries

Global efforts

Methodological considerations

Conclusions

References

Chapter 2. The Foods Most Often Associated with Major Foodborne Pathogens: Attributing Illnesses to Food Sources and Ranking Pathogen/Food Combinations

Introduction

Integrated measures of disease burden

Methods of foodborne illness source attribution

Analysis of US outbreak data for food source attribution

Assessing the applicability of outbreak-derived attribution estimates

Acknowledgments

References

Chapter 3. Microbial Food Safety Risk Assessment

Introduction

Background

Managing microbial food safety risks

The risk assessment framework

Risk assessment approaches

Summary

References

Chapter 4. Development of Risk-based Food Safety Systems for Foodborne Infections and Intoxications

Introduction

Building blocks for a risk-based food safety system

Elements of a risk-based food safety system

Challenges in implementing risk-based food safety systems

Summary

References

Section 2: Foodborne Infections: Bacterial

Chapter 5. Pathogen Updates: Salmonella

Introduction

The disease in man

Microbiology

Source attribution: approaches and discussion of studies

Prevention and control

Conclusions

References

Chapter 6. Clostridium perfringens Gastroenteritis

Introduction

Clinical features

Microbiology

Exposure pathways

Prevention and control

References

Chapter 7. Vibrios

Introduction

Clinical features

Microbiology

Exposure pathways

Prevention and control

Conclusions

References

Chapter 8. Escherichia coli

Introduction

Enterohemorrhagic E. coli (EHEC)

Enterotoxigenic E. coli (ETEC)

Enteropathogenic E. coli (EPEC)

Enteroaggregative E. coli (EAEC)

Enteroinvasive E. coli (EIEC)

Diffusely adhering E. coli (DAEC)

The 2011 Escherichia coli O104:H4 outbreak

Acknowledgments

References

Chapter 9. Campylobacter

Introduction

The acute clinical illness

Sequels of infection

Genetics, characteristics and evolution

Diagnosis and identification

Typing schemes

Exposure pathways—risk factors for human illness

Treatment indication and antimicrobial usage

Point of entry into the food supply and prevention

Other Campylobacter species

Acknowledgments

References

Chapter 10. Yersinia

Introduction

Clinical features of illness associated with infection in humans

Microbiology

Exposure pathways

Prevention and control

References

Chapter 11. Listeria

Introduction

Microbiological characteristics of Listeria spp.

Nature of infection in man and animals

Risks of Listeria monocytogenes contamination

Prevention and control of listeriosis

Concluding remarks

References

Chapter 12. Shigella

Introduction

Clinical features of illness associated with infection

Microbiology

Exposure pathways

Prevention and control

References

Chapter 13. Streptococcal Disease

Introduction

Clinical presentation

Microbiology

Exposure pathways

Prevention and control

References

Chapter 14. Aeromonas and Plesiomonas

Introduction

Clinical features

Microbiology

Exposure pathways

Prevention and control

References

Chapter 15. Brucellosis

Introduction

Clinical features

Microbiology

Exposure pathways

Prevention and control

Acknowledgments

References

Chapter 16. Cronobacter Species (formerly Enterobacter sakazakii)

Introduction

Clinical features of illness associated with infection

Microbiology

Exposure pathways

Prevention and control

References

Section 3: Foodborne Infections: Viral

Chapter 17. Noroviruses

Introduction

Clinical features

Microbiology

Exposure pathways

Prevention and control

References

Chapter 18. Hepatitis A

Introduction

Clinical features

Microbiology

Exposure pathways

Prevention and control

References

Chapter 19. Hepatitis E

Introduction

Clinical features

Microbiology

Exposure pathways

Prevention and control

References

Chapter 20. Astroviruses as Foodborne Infections

Introduction

Clinical features of illness

Microbiology

Exposure pathways

Prevention and control

References

Chapter 21. Rotavirus

Introduction

Clinical features

Microbiology

Exposure pathways

Prevention and control

References

Chapter 22. Sapovirus

Introduction

Clinical features

Microbiology

Exposure pathways

Prevention and control

References

Section 4: Foodborne Infections: Parasites and Others

Chapter 23. Toxoplasma gondii

Introduction

Toxoplasmosis

Microbiology

Exposure pathways

Prevention and control

References

Chapter 24. Mycobacterial Species

Introduction

Clinical features

Microbiology

Exposure pathways

Prevention and control

References

Chapter 25. Trichinella

Introduction

Clinical features

Biology of Trichinella

From farm to fork

Control and prevention

References

Chapter 26. Food Safety Implications of Prion Disease

Introduction

Clinical features

Microbiology

Exposure pathways

Prevention and control

References

Section 5: Intoxications

Chapter 27. Clostridium botulinum

Introduction

Characteristics of the disease

Microbiology

Exposure pathways

Prevention and control

References

Chapter 28. Staphylococcal Food Poisoning

Introduction

Clinical features

The microorganism

Exposure pathways

Prevention and control

Conclusions

References

Chapter 29. Bacillus cereus

Introduction

Clinical features of Bacillus cereus food poisoning

Characteristics of Bacillus cereus

Presence of B. cereus in foods

Treatment and prevention

References

Chapter 30. Mycotoxins

Introduction

Aflatoxins

Ochratoxin A

Fumonisins

Deoxynivalenol (DON)

Zearalenone

Methodology in mycotoxin detection

References

Chapter 31. Seafood Intoxications

Introduction

Ciguatera fish poisoning (CFP)

Paralytic shellfish poisoning (PSP)

Neurotoxic shellfish poisoning (NSP)

Amnesic shellfish poisoning (ASP)

Diarrheic shellfish poisoning (DSP)

Tetrodotoxin poisoning/puffer fish poisoning

Scombroid poisoning

Prevention of seafood intoxication

References

References related to Figure 31.1 (all accessed on 1/24/2012)

Chapter 32. Plant Toxins

Introduction

Alkaloids

Cyanogenic glycosides

Glucosinolates and isothiocyanates

Furanocoumarins

Conclusion

References

Section 6: Policy and Prevention of Foodborne Diseases

Chapter 33. Effects of Food Processing on Disease Agents

Introduction

Measurement of the microbial population density

Relationship between the microbial population density and the probability of failure

Initial population density or bioburden

Reduction of the population density

Cleaning

Post-process growth

Conclusion

References

Chapter 34. Food Safety Post-processing: Transportation, Supermarkets, and Restaurants

Introduction

Transportation of food

Retail and food service

Food safety management programs for transportation, retail, and food service

FDA Food Modernization Act

Education, training, and food safety culture

References

Chapter 35. HACCP and Other Regulatory Approaches to Prevention of Foodborne Diseases

Introduction

Hazard Analysis and Critical Control Point (HACCP)

Pre-HACCP implementation of systems control

HACCP implementation

FSMA and new science-based, preventive controls

Some points about compliance

Conclusion

References

Chapter 36. The Legal Basis for Food Safety Regulation in the USA and EU

Introduction

Early food laws in the United States

Meat, poultry, and eggs

Non-animal products, dairy, and seafood

Pesticides and food additives

A modern food safety system

Development of food safety law in the European Union

References

Index

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Parasitic Flatworms: Molecular Biology, Biochemistry, Immunology and Physiology

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Parasitic Flatworms Molecular Biology, Biochemistry, Immunology and Physiology

By A. G. Maule and N. J. Marks

Parasitic Flatworms: Molecular Biology, Biochemistry, Immunology and Physiology PDF. Parasitic flatworms include Cestodes (tapeworms) and trematodes (flukes, schistosomes, etc) and are the cause of a number of major diseases of medical and veterinary significance. Much recent research has focused on molecular biology and genomics. this book aims to review advances in our understanding of these and related topics such as flatworm biochemistry, immunology and physiology. Where appropriate, comparisons are made between different parasitic flatworms and between parasitic and free-living species. Contributors to the book include leading authorities from Europe, North and South America, and Australia.

Table of Contents

The evolution of parasitism in flatworms
Genomes and genomics of parasitic flatworms
Genetic discrimination of echinococcus species and strains
Ribosomal DNA variation in parasitic flatworms
Genetic studies on monogeneans with emphasis on Gyrodactylus
The schistosome transcriptome
Transgenic flatworms
Immunobiology of schistosomes
Cestode infection : immunological considerations from host and tapeworm perspectives
Signal transduction at the host-parasite interface
Humphries. Parasite effects on the snail host transcriptome
Developments in the chemotherapy of parasitic flatworms
Drug resistance in schistosomes
Praziquantel : mechanism of action
Cestode vaccine development
The development of a schistosome vaccine
Flatworm parasite proteomics
Proteases in trematode biology
Signalling molecules and nerve-muscle function
Unusual aspects of metabolism in flatworm parasites
Glycoconjugate structures
Gene silencing in flatworms using RNA interference

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Basic and Clinical Biostatistics, 5th Edition

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Basic and Clinical Biostatistics, 5th Edition

By Susan E. White

Basic & Clinical Biostatistics PDF provides medical students, researchers, and practitioners with the knowledge needed to develop sound judgment about data applicable to clinical care. This fifth edition has been updated throughout to deliver a comprehensive, timely introduction to biostatistics and epidemiology as applied to medicine, clinical practice, and research. Particular emphasis is on study design and interpretation of results of research.

The book features “Presenting Problems” drawn from studies published in the medical literature, end-of-chapter exercises, and a reorganization of content to reflect the way investigators ask research questions. To facilitate learning, each chapter contain a set of key concepts underscoring the important ideas discussed.

Key components include a chapter on survey research and expanded discussion
of logistic regression, the Cox model, and other multivariate statistical methods
Extensive examples illustrate statistical methods and design issues
Updated examples using R, an open source statistical software package
Expanded coverage of data visualization, including content on visual perception
and discussion of tools such as Tableau, Qlik and MS Power BI
Sampling and power calculations imbedded with discussion of the statistical model
Updated content, examples, and data sets throughout

Table of Contents

Chapter 1: Introduction to Medical Research
Chapter 2: Study Designs in Medical Research
Chapter 3: Summarizing Data & Presenting Data in Tables & Graphs
Chapter 4: Probability & Related Topics for Making Inferences About Data
Chapter 5: Research Questions About One Group
Chapter 6: Research Questions About Two Separate or Independent Groups
Chapter 7: Research Questions About Means in Three or More Groups
Chapter 8: Research Questions About Relationships Among Variables
Chapter 9: Analyzing Research Questions About Survival
Chapter 10: Statistical Methods for Multiple Variables
Chapter 11: Survey Research
Chapter 12: Methods of Evidence-Based Medicine and Decision Analysis
Chapter 13: Reading the Medical Literature
Appendix A: Tables
Appendix B: Answers to Exercises
Appendix C: Flowcharts for Relating Research Questions to Statistical Methods
Glossary
References

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Recent Advances in Animal Nutrition and Metabolism

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Recent Advances in Animal Nutrition and Metabolism

By Guoyao Wu

Recent Advances in Animal Nutrition and Metabolism PDF Book covers hot topics in the nutrition and metabolism of terrestrial and aquatic animals, including the interorgan transport and utilization of water, minerals, amino acids, glucose, and fructose; the development of alternatives to in-feed antibiotics for animals (e.g., swine and poultry); and metabolic disorders (or diseases) resulting from nutrient deficiencies. It enables readers to understand the crucial roles of nutrients in the nutrition, growth, development, and health of animals. Such knowledge has important implications for humans.

Readers will also learn from well-written chapters about the use of new genome-editing biotechnologies to generate animals (e.g., cows and swine) as bioreactors that can produce large amounts of pharmaceutical proteins and other molecules to improve the health and well-being of humans and other animals, as well as the growth and productivity of farm animals. Furthermore, the book provides useful information on the use of animals (e.g., cattle, swine, sheep, chickens, and fish) as models in biomedical research to prevent and treat human diseases, develop infant formulas, and improve the cardiovascular and metabolic health of offspring with prenatal growth restriction.

Editor of this book is an internationally recognized expert in nutrition and metabolisms. He has about 40 years of experience with research and teaching at world-class universities in the subject matters. He has published more than 660 papers in peer-reviewed journals, 90 chapters in books, and authored two text/reference books, with a very high H-index of 127 and more than 66,000 citations in Google Scholar.

This publication is a useful reference for nutrition and biomedical professionals, as well as undergraduate and graduate students in animal science, aquaculture, zoology, wildlife, veterinary medicine, biology, biochemistry, food science, nutrition, pharmacology, physiology, toxicology, and other related disciplines. In addition, all chapters provide general and specific references to nutrition and metabolism for researchers and practitioners in animal agriculture (including aquaculture), dietitians, animal and human medicines, and for government policy makers.

Read more: Smart Livestock Nutrition

Table of Contents

Nutrition and Metabolism: Foundations for Animal Growth, Development, Reproduction, and Health

Insights into the Regulation of Implantation and Placentation in Humans, Rodents, Sheep, and Pigs

A Role for Fructose Metabolism in Development of Sheep and Pig Conceptuses

Nutritional Regulation of Embryonic Survival, Growth, and Development

Phosphate, Calcium, and Vitamin D: Key Regulators of Fetal and Placental Development in Mammals

Nutritional and Physiological Regulation of Water Transport in the Conceptus

Amino Acids in Microbial Metabolism and Function

Potential Replacements for Antibiotic Growth Promoters in Poultry: Interactions at the Gut Level and Their Impact on Host Immunity

Microbiomes in the Intestine of Developing Pigs: Implications for Nutrition and Health

L-Arginine Nutrition and Metabolism in Ruminants

Hepatic Glucose Metabolism and Its Disorders in Fish

Protein-Sourced Feedstuffs for Aquatic Animals in Nutrition Research and Aquaculture

Functional Molecules of Intestinal Mucosal Products and Peptones in Animal Nutrition and Health

Use of Genome Editing Techniques to Produce Transgenic Farm Animals

Cows as Bioreactors for the Production of Nutritionally and Biomedically Significant Proteins

Use of Agriculturally Important Animals as Models in Biomedical Research

Pigs (Sus Scrofa) in Biomedical Research

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An Introduction to Human–Animal Relationships: A Psychological Perspective

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An Introduction to Human–Animal Relationships: A Psychological Perspective

By Clive R. Hollin

An Introduction to Human–Animal Relationships: A Psychological Perspective PDF is a comprehensive introduction to the field of human–animal interaction from a psychological perspective across a wide range of themes.

Hollin examines the topic of the relationships between humans and animals as seen in owning a companion animal alongside more indirect relationships such as our approaches to eating meat. The core issues under discussion include the moral and ethical issues raised in using animals for entertainment, in therapy, to keep us safe, and in sports such as horse racing. The justifications for hunting and killing animals as sport and using animals in scientific experimentation are considered. The closing chapter looks to the future and considers how conservation and climate change may influence human–animal relationships.

This key text brings an important perspective to the field of human–animal studies and will be useful to students and scholars in the fields of psychology, sociology, animal welfare, anthrozoology, veterinary science, and zoology.

Read more: The Cat: Behaviour and Welfare

Table of Contents

Acknowledgements

Preface

Introduction

Part I: Animals and psychology

1. Animals in psychological research

Part II: Mainly of cats and dogs

2. Animals as companions

3. Pet problems: Aggression

4. Pet problems: Anxiety

5. Solving pet problems

Part III: Humans and animals: Friend or foe?

6. Animals amusing and assisting humans

7. Animals healers

8. Eating, hurting and killing animals

9. Into the Anthropocene

Epilogue

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