Foodborne Pathogens

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Foodborne Pathogens

Foodborne Pathogens
  • Author : Alan Varnam,Malcolm G. Evans
  • Publisher :
  • Release Date :1996
  • Total pages :557
  • ISBN :
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Summary : Covers the medical, economic and social problems presented by foodborne pathogens, specifying the many types of organisms, their properties and relationship to disease. Details the technical and managerial action necessary for safe food production and for dealing with food poisoning.

International Handbook of Foodborne Pathogens

International Handbook of Foodborne Pathogens
  • Author : Marianne D. Miliotis,Jeffrey W. Bier
  • Publisher :
  • Release Date :2003-03-18
  • Total pages :688
  • ISBN : 9780203912065
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Summary : This reference describes the management, control, and prevention of microbial foodborne disease. It analyzes transformations in the epidemiology of foodborne disease from increased transnational food exchange to examinations of new and emerging zoonoses. It also discusses the prevalence and risk of foodborne disease in developing and industrialized

Foodborne Pathogens

Foodborne Pathogens
  • Author : Clive de W Blackburn,Peter J McClure
  • Publisher :
  • Release Date :2009-06-30
  • Total pages :1232
  • ISBN : 1845696336
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Summary : Effective control of pathogens continues to be of great importance to the food industry. The first edition of Foodborne pathogens quickly established itself as an essential guide for all those involved in the management of microbiological hazards at any stage in the food production chain. This major edition strengthens that reputation, with extensively revised and expanded coverage, including more than ten new chapters. Part one focuses on risk assessment and management in the food chain. Opening chapters review the important topics of pathogen detection, microbial modelling and the risk assessment procedure. Four new chapters on pathogen control in primary production follow, reflecting the increased interest in safety management early in the food chain. The fundamental issues of hygienic design and sanitation are also covered in more depth in two extra chapters. Contributions on safe process design and operation, HACCP and good food handling practice complete the section. Parts two and three then review the management of key bacterial and non-bacterial foodborne pathogens. A new article on preservation principles and technologies provides the context for following chapters, which discuss pathogen characteristics, detection methods and control procedures, maintaining a practical focus. There is expanded coverage of non-bacterial agents, with dedicated chapters on gastroenteritis viruses, hepatitis viruses and emerging viruses and foodborne helminth infections among others. The second edition of Foodborne pathogens: hazards, risk analysis and control is an essential and authoritative 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

Foodborne Pathogens

Foodborne Pathogens
  • Author : Joshua B. Gurtler,Michael P. Doyle,Jeffrey L. Kornacki
  • Publisher :
  • Release Date :2017-06-14
  • Total pages :652
  • ISBN : 3319568361
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Summary : Foodborne illnesses continue to be a major public health concern. All members of a particular bacterial genera (e.g., Salmonella, Campylobacter) or species (e.g., Listeria monocytogenes, Cronobacter sakazakii) are often treated by public health and regulatory agencies as being equally pathogenic; however, this is not necessarily true and is an overly conservative approach to ensuring the safety of foods. Even within species, virulence factors vary to the point that some isolates may be highly virulent, whereas others may rarely, if ever, cause disease in humans. Hence, many food safety scientists have concluded that a more appropriate characterization of bacterial isolates for public health purposes could be by virotyping, i.e., typing food-associated bacteria on the basis of their virulence factors. The book is divided into two sections. Section I, “Foodborne Pathogens and Virulence Factors,” hones in on specific virulence factors of foodborne pathogens and the role they play in regulatory requirements, recalls, and foodborne illness. The oft-held paradigm that all pathogenic strains are equally virulent is untrue. Thus, we will examine variability in virulence between strains such as Listeria, Salmonella, Campylobacter, Cronobacter, etc. This section also examines known factors capable of inducing greater virulence in foodborne pathogens. Section II, “Foodborne Pathogens, Host Susceptibility, and Infectious Dose” , covers the ability of a pathogen to invade a human host based on numerous extraneous factors relative to the host and the environment. Some of these factors include host age, immune status, genetic makeup, infectious dose, food composition and probiotics. Readers of this book will come away with a better understanding of foodborne bacterial pathogen virulence factors and pathogenicity, and host factors that predict the severity of disease in humans.

Foodborne Diseases

Foodborne Diseases
  • Author : Christine ER Dodd,Tim Grant Aldsworth,Richard A Stein
  • Publisher :
  • Release Date :2017-02-13
  • Total pages :576
  • ISBN : 0123850088
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Summary : Foodborne Diseases, Third Edition, covers the ever-changing complex issues that have emerged in the food industry over the past decade. This exceptional volume continues to offer broad coverage that provides a foundation for a practical understanding of diseases and to help researchers and scientists manage foodborne illnesses and prevent and control outbreaks. It explains recent scientific and industry developments to improve awareness, education, and communication surrounding foodborne disease and food safety. Foodborne Diseases, Third Edition, is a comprehensive update with strong new topics of concern from the past decade. Topics include bacterial, fungal, parasitic, and viral foodborne diseases (including disease mechanism and genetics where appropriate), chemical toxicants (including natural intoxicants and bio-toxins), risk-based control measures, and virulence factors of microbial pathogens that cause disease, as well as epigenetics and foodborne pathogens. Other new topics include nanotechnology, bioterrorism and the use of foodborne pathogens, antimicrobial resistance, antibiotic resistance, and more. Presents principles in disease processes in foodborne illness Includes hot-topic discussions such as the impact of nanotechnology on food safety Provides in-depth description of our current understanding of the infectious and toxic pathogens associated with food Presents cutting-edge research on epigenetics, antimicrobial resistance, and intervention technologies

Omics, Microbial Modeling and Technologies for Foodborne Pathogens

Omics, Microbial Modeling and Technologies for Foodborne Pathogens
  • Author : Xianghe Yan
  • Publisher :
  • Release Date :2012-01-01
  • Total pages :629
  • ISBN : 1605950475
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Summary : Expands detection knowledge and classification of foodborne pathogens · Connects omics methods,modeling, data and food safety databases · Offers framework for risk assessment and rapid online surveillance and analysis

Guide to Foodborne Pathogens

Guide to Foodborne Pathogens
  • Author : Ronald G. Labbé,Santos García
  • Publisher :
  • Release Date :2001-10-03
  • Total pages :373
  • ISBN : 9780471350347
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Summary : An expert survey of foodborne pathogens, illnesses, and control methods This volume offers broad and accessible coverage of the pathogens-bacteria, viruses, and parasites-most commonly responsible for foodborne illness. It discusses the nature of illnesses; the epidemiology of pathogens; and current detection, prevention, and control methods. It also features chapters on the globalization of the food supply, seafood toxins, and other miscellaneous agents. Twenty-one chapters, by experts from around the world, cover the most dangerous illnesses and foodborne pathogens currently threatening world populations. Topics include: * Arcobacter/Helicobacter * Aspergillus * Bacillus cereus * Campylobacter * Clostidium perfringens * Clostridium botulinum * Escherichia coli * Fusarium * Listeria * Salmonella * Shigella * Staphylococcus aureus * Vibrio * Yersinia enterocolitica Guide to Foodborne Pathogens offers up-to-date analysis of the growing body of scientific information on both established and new and emerging pathogens. It provides concise coverage that serves the needs of scientists and food professionals who lack a specialized background in foodborne illness but want to stay informed on this vital health issue.

Foodborne Pathogens: Hygiene and Safety

Foodborne Pathogens: Hygiene and Safety
  • Author : Maria Schirone,Pierina Visciano,Rosanna Tofalo,Giovanna Suzzi
  • Publisher :
  • Release Date :2019-11-26
  • Total pages :329
  • ISBN : 2889631869
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Foodborne Pathogens

Foodborne Pathogens
  • Author : Pina M. Fratamico,Arun K. Bhunia,James L. Smith
  • Publisher :
  • Release Date :2005
  • Total pages :453
  • ISBN : 9781904455004
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Summary : A cutting edge summary of all the latest advances, providing the first coherent picture of the current status.

Foodborne Pathogens

Foodborne Pathogens
  • Author : Clive de W. Blackburn,Peter J. McClure
  • Publisher :
  • Release Date :2002
  • Total pages :521
  • ISBN : 9781855734548
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Summary : 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 in practice to individual pathogens. Part One looks at general techniques in assessing and managing microbiological hazards. After a review of analytical methods, there are chapters on modelling pathogen behaviour and carrying out a risk assessment as the essential foundation for effective food safety management. The following chapters then look at good management practice in key stages in the supply chain, starting with farm production. There are chapters on hygienic plant design and sanitation, and safe process design and operation which provide the foundation for a discussion of what makes for effective HACCP systems implementation. There is also a chapter on safe practices for consumers and food handlers in the retail and catering sectors.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 potential 'hazards' such as Mycobacterium paratuberculosis and the increasingly important area of chronic disease. Foodborne pathogens will be widely welcomed as an essential and authoritative guide to successful pathogen control in the food industry.

Tracking Foodborne Pathogens from Farm to Table

Tracking Foodborne Pathogens from Farm to Table
  • Author : N.A
  • Publisher :
  • Release Date :1995
  • Total pages :188
  • ISBN :
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Summary :

Emerging foodborne pathogens

Emerging foodborne pathogens
  • Author : Yasmine Motarjemi,Martin Adams
  • Publisher :
  • Release Date :2006-06-09
  • Total pages :634
  • ISBN : 9780849334290
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Summary : Developments such as the increasing globalization of the food industry, constant innovations in technologies and products, and changes in the susceptibility of populations to disease have all highlighted the problem of emerging pathogens, either newly discovered through more sensitive analytical methods, linked for the first time to disease in humans, or newly associated with a particular food. Designed for microbiologists and quality assurance professionals and for government and academic food safety scientists, this timely reference discusses ways of identifying emerging pathogens and includes chapters on individual pathogens, their epidemiology, methods of detection, and means of control.

Foodborne Pathogens

Foodborne Pathogens
  • Author : Council for Agricultural Science and Technology
  • Publisher :
  • Release Date :1998
  • Total pages :45
  • ISBN :
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Summary :

Foodborne Pathogens and Food Safety

Foodborne Pathogens and Food Safety
  • Author : Md. Latiful Bari,Dike O. Ukuku
  • Publisher :
  • Release Date :2015-11-18
  • Total pages :318
  • ISBN : 1498724108
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Summary : Foodborne pathogens continue to cause major public health problems worldwide and have escalated to unprecedented levels in recent years. In this book, major foodborne diseases and the key food safety issues are discussed elaborately. In addition, emerging and reemerging microbial agents and other food safety related topics are discussed. This book

Emerging foodborne pathogens

Emerging foodborne pathogens
  • Author : Yasmine Motarjemi,Martin Adams
  • Publisher :
  • Release Date :2006-06-09
  • Total pages :634
  • ISBN : 9780849334290
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Summary : Developments such as the increasing globalization of the food industry, constant innovations in technologies and products, and changes in the susceptibility of populations to disease have all highlighted the problem of emerging pathogens, either newly discovered through more sensitive analytical methods, linked for the first time to disease in humans, or newly associated with a particular food. Designed for microbiologists and quality assurance professionals and for government and academic food safety scientists, this timely reference discusses ways of identifying emerging pathogens and includes chapters on individual pathogens, their epidemiology, methods of detection, and means of control.

Time-temperature Control of Foodborne Pathogens

Time-temperature Control of Foodborne Pathogens
  • Author : Frank L. Bryan
  • Publisher :
  • Release Date :1979
  • Total pages :73
  • ISBN :
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Summary :

Molecular Detection of Foodborne Pathogens

Molecular Detection of Foodborne Pathogens
  • Author : Dongyou Liu
  • Publisher :
  • Release Date :2009-07-28
  • Total pages :905
  • ISBN : 9781420076448
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Summary : While the vast majority of our food supplies are nutritious and safe, foodborne pathogen-related illness still affects millions of people each year. Large outbreaks of foodborne diseases- such as the recent salmonella outbreak linked to various peanut butter products- continue to be reported with alarming frequency.All-Encompassing Guide to Detecti

Food Borne Pathogens and Antibiotic Resistance

Food Borne Pathogens and Antibiotic Resistance
  • Author : Om V. Singh
  • Publisher :
  • Release Date :2017-01-30
  • Total pages :512
  • ISBN : 1119139155
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Summary : Food is an essential means for humans and other animals to acquire the necessary elements needed for survival. However, it is also a transport vehicle for foodborne pathogens, which can pose great threats to human health. Use of antibiotics has been enhanced in the human health system; however, selective pressure among bacteria allows the development for antibiotic resistance. Foodborne Pathogens and Antibiotic Resistance bridges technological gaps, focusing on critical aspects of foodborne pathogen detection and mechanisms regulating antibiotic resistance that are relevant to human health and foodborne illnesses This groundbreaking guide: • Introduces the microbial presence on variety of food items for human and animal consumption. • Provides the detection strategies to screen and identify the variety of food pathogens in addition to reviews the literature. • Provides microbial molecular mechanism of food spoilage along with molecular mechanism of microorganisms acquiring antibiotic resistance in food. • Discusses systems biology of food borne pathogens in terms of detection and food spoilage. • Discusses FDA’s regulations and Hazard Analysis and Critical Control Point (HACCP) towards challenges and possibilities of developing global food safety. Foodborne Pathogens and Antibiotic Resistance is an immensely useful resource for graduate students and researchers in the food science, food microbiology, microbiology, and industrial biotechnology.

Industrial and Environmental Biotechnology

Industrial and Environmental Biotechnology
  • Author : Nuzhat Ahmed,Fouad M. Qureshi,Obaid Y. Khan
  • Publisher :
  • Release Date :2014-04-14
  • Total pages :196
  • ISBN : 9781898486527
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Summary : The contamination of the environment by herbicides, pesticides, solvents, various industrial byproducts (including toxic metals, radionucleotides and metalloids) is of enormous economic and environmental significance. Biotechnology can be used to develop "green" or environmentally friendly solutions to these problems by harnessing the ability of bacteria to adapt metabolic pathways, or recruit new genes to metabolise harmful compounds into harmless byproducts. In addition to its role in cleaning-up the environment, biotechnology can be used for the production of novel compounds with both agricultural and industrial applications. Internationally acclaimed authors from diverse fields present comprehensive reviews of all aspects of Industrial and Environmental Biotechnology. Chapters concerned with environmental biotechnology cover two major categories of pollutants: organic compounds and metals. Organic pollutants include cyclic aromatic compounds, with/without nitrogenous or chloride substitutions while metal pollutants include copper, chromate, silver, arsenic and mercury. The genetic basis of bioremediation and the microbial processes involved are examined, and the current and/or potential applications of bioremediation are discussed. The use of biotechnology for industrial and agricultural applications includes a chapter on the use of enzymes as biocatalysts to synthesize novel opiate derivatives of medical value. The conversion of low-value molasses to higher value products by biotechnological methods and the use tissue culture methods to improve sugar cane and potatoes crop production is discussed.

Foodborne Viral Pathogens

Foodborne Viral Pathogens
  • Author : Peter A. White,Natalie E. Netzler,Grant S. Hansman
  • Publisher :
  • Release Date :2016-11-25
  • Total pages :262
  • ISBN : 1315392283
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Summary : Viral transmission through contaminated food and water claims hundreds of thousands of lives every year, particularly affecting children in developing nations. Foodborne viral pathogens are associated with gastroenteritis and hepatitis, causing widespread epidemics that affect all populations and demographics worldwide. Foodborne Viral Pathogens comprehensively covers the predominant etiological viral agents of foodborne disease, including norovirus, hepatitis A virus, hepatitis E virus, astrovirus, sapovirus and rotavirus, and several emerging viruses and prions. By improving food safety awareness and viral detection, and through promotion of global food safety standards, our ability to cope with and control foodborne disease will be enhanced. Foodborne Viral Pathogens includes a detailed review of the molecular biology, potential vaccines, and available antiviral treatments of all major foodborne viral pathogens and prions. Written by specialists and leading virologists, this book features techniques used for typing, viral detection, strategies for control, and viral risk assessments. This book is intended as a detailed handbook for food microbiology and medical applications and will be a useful guide for anyone with an interest in foodborne disease.