Foodborne Pathogens - Hazards, Risk Analysis and Control (2nd Edition) |
Search Within
Edited by: Blackburn, Clive de W.; McClure, Peter J. © 2009
Woodhead Publishing
Description: This book is an essential guide to successful pathogen control in the food industry.
Front Matter
Text
•
Table of Contents
•
Part I. Risk Assessment and Management in the Food Chain
1. Introduction
2. Detecting Pathogens in Food
3. Modeling the Growth, Survival and Death of Microbial Pathogens in Foods
4. Risk Assessment and Pathogen Management
5. Emerging Foodborne Pathogens and the Food Industry
6. Pathogen Control in Primary Production: Meat, Dairy and Eggs
7. Pathogen Control in Primary Production: Crop Foods
8. Pathogen Control in Primary Production: Fisheries and Aquaculture
9. Pathogen Control in Primary Production: Bivalve Shellfish
10. Hygienic Plant Design
11. Hygienic Equipment Design
12. Sanitation
13. Safe Process Design and Operation
14. The Effective Implementation of HACCP Systems in Food Processing
15. Good Practice for Food Handlers and Consumers
•
Part II. Bacterial Hazards
16. Preservation Principles and New Technologies
17. Pathogenic Escherichia Coli
18. Salmonella
19. Listeria Monocytogenes
20. Campylobacter and Arcobacter
21. Yersinia, Shigella, Vibrio, Aeromonas, Plesiomonas, Cronobacter, Enterobacter, Klebsiella and Citrobacter
22. Staphylococcus Aureus and other Pathogenic Gram-Positive Cocci
23. Pathogenic Clostridium Species
24. Pathogenic Bacillus Species
•
Part III. Other Agents of Foodborne Disease
25. Hepatitis Viruses and Emerging Viruses
26. Parasites: Cryptosporidium, Giardia, Cyclospora, Entamoeba Histolytica, Toxoplasma Gondii and Pathogenic Free-Living Amoebae (Acanthamoeba spp. and Naegleria Fowleri) as Foodborne Pathogens
27. Foodborne Helminth Infections
28. Toxigenic Fungi
29. Mycobacterium Paratuberculosis
30. Transmissible Spongiform Encephalopathy (Prion Disease)
31. Histamine Fish Poisoning - New Information to Control a Common Seafood Safety Issue
32. Gastroenteritis Viruses
Index
