Buch, Englisch, 500 Seiten, Format (B × H): 221 mm x 279 mm, Gewicht: 1429 g
Buch, Englisch, 500 Seiten, Format (B × H): 221 mm x 279 mm, Gewicht: 1429 g
ISBN: 978-1-55581-459-5
Verlag: Wiley
Understand how to control microbial pathogens and toxic agents at all stages of the food supply chain.
- Details 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.
- Explores the most recent advances in biological, chemical, and physical interventions to control foodborne hazards during preharvest, harvest, food processing, and in retail ready-to-eat foods and food service operations.
- Discusses the latest methods to rapidly detect foodborne pathogens and the implementation of comprehensive food safety management systems.
This title is published by the American Society of Microbiology Press and distributed by Taylor and Francis in rest of world territories.
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
Table of Contents
1. Bacillus cereus and Other Bacillus spp.
Mansel W. Griffiths
2. Campylobacter jejuni and Other Campylobacters
Nelson A. Cox, L. Jason Richardson, and Michael T. Musgrove
3. Clostridium botulinum
Michael W. Peck
4. Clostridium perfringens
Vijay K. Juneja, John S. Novak, and Ronald J. Labbe
5. Diarrheagenic Escherichia coli
Catherine S. Beauchamp and John N. Sofos
6. Listeria monocytogenes
Anna C. S. Porto-Fett, Jeffrey E. Call, Peter M. Muriana, Timothy A. Freier, and John B. Luchansky
7. Salmonella
Stan Bailey, L. Jason Richardson, Nelson A. Cox, and Douglas E. Cosby
8. Staphylococcal Food Poisoning
Keun Seok Seo and Gregory A. Bohach
9. Shigella
Keith A. Lampel
10. Pathogenic Vibrios in Seafood
Anita C. Wright and Keith R. Schneider
11. Yersinia enterocolitica and Yersinia pseudotuberculosis
Maria Fredriksson-Ahomaa, Miia Lindström, and Hannu Korkeala
12. Other Bacterial Pathogens: Aeromonas, Arcobacter, Helicobacter, Mycobacterium, Plesiomonas, and Streptococcus
Elaine M. D’Sa and Mark A. Harrison
13. Food-Borne Parasites
Dolores E. Hill and J. P. Dubey
14. Human Pathogenic Viruses in Food
Lee-Ann Jaykus and Blanca Escudero-Abarca
15. Seafood Toxins
Sherwood Hall
16. Biogenic Amines in Food
K. Koutsoumanis, C. Tassou, and G.-J. E. Nychas
17. Fungal and Mushroom Toxins
Charlene Wolf-Hall
18. Critical Evaluation of Uncertainties of Gluten Testing: Issues and Solutions for Food Allergen Detection
Carmen Diaz-Amigo and Jupiter M. Yeung
19. Naturally Occurring Toxins in Plants
Andrea R. Ottesen and Bernadene A. Magnuson
20. Chemical Residues: Incidence in the United States
Stanley E. Katz and Paula Marie L. Ward
21. A European Food Safety Perspective on Residues of Veterinary Drugs and Growth-Promoting Agents
Martin Danaher and Deirdre M. Prendergast
22. Prions and Prion Diseases
Dragan Momcilovic
23. Interventions for Hazard Control in Foods Preharvest
Jarret D. Stopforth, Balasubrahmanyam Kottapalli, and John N. Sofos
24. Interventions for Hazard Control in Foods during Harvesting
Mayra Márquez-González, Kerri B. Harris, and Alejandro Castillo
25. Interventions for Hazard Control during Food Processing
Ifigenia Geornaras and John N. Sofos
26. Interventions for Hazard Control in Retail-Handled Ready-To-Eat Foods
Alexandra Lianou and John N. Sofos
27. Interventions for Hazard Control at Food Service
O. Peter Snyder, Jr.
28. Recent Developments in Rapid Detection Methods
Lawrence D. Goodridge and Mansel W. Griffiths
29. Molecular Subtyping and Tracking Food-Borne Bacterial Pathogens
Brandon A. Carlson and Kendra K. Nightingale
30. Food Safety Management Systems
Virginia N. Scott and Yuhuan Chen
