Foodborne Pathogens: Hazards, Risk Analysis and Control - Rilegato

Rilegato

ISBN 10: 0849312132 ISBN 13: 9780849312137

Casa editrice: CRC Press, 2002

Riassunto

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.

Su questo libro

Contenuti

MICROBIOLOGICAL HAZARDS IN FOODS
Trends in Foodborne Disease
Salmonella and Campylobacter
Listeria and Pathogenic E.coli
Enterotoxin-Producing Staphylococci, Shigella, Vibrio and Others
Spore-Forming Bacteria
Non-Bacterial and Emerging Foodborne Pathogens

RISK ASSESSMENT AND MANAGEMENT
Risk Assessment and Pathogen Management
Modelling the Growth, Survival and Death of Bacterial Pathogens in Foods
Setting Microbiological Criteria for Food
Use of Microbiological Methods to Assess and Monitor Risk

CONTROLLING PATHOGENS ACROSS THE SUPPLY CHAIN
Good Agricultural Practice
Control of Microbiological Hazards During Secondary Processing
The Effective Implementation of HACCP
Good Practice for Food Handlers and Consumers

Dettagli dell'edizione

• Editore: CRC Press
• Data di pubblicazione: 2002
• Lingua: Inglese
• ISBN 10: 0849312132
• ISBN 13: 9780849312137
• Rilegatura: Copertina rigida
• Numero edizione: 1
• Numero di pagine: 521
• Redattore: Blackburn C. W., Blackburn Clive De W., McClure Peter, Mcclure P. J.
• Contatto del produttore: non disponibile
• Persona responsabile: non disponibile