Food Safety Assurance in the Pre-Harvest Phase addresses the following:

• microbial agents (particularly bacteria)
• traditional end-product oriented food inspection systems
• modern, risk-based, prevention approaches
• microbial decontamination procedures
• residues in foods of some non-microbial agents
• non-conventional foods containing GMO's

Contents

• Food Safety - a worldwide public health issue: Actions to reverse the upward curve of foodborne illness
• Public health issues in dairy production and the implications on the safety of aged cheeses made with raw milk
• Major pathogens associated with the processing of beef
• Research update on major pathogens associated with the processing of poultry and poultry products
• Research update on major pathogens associated with the processing of pork and pork products
• Research update on major pathogens associated with fish products and processing of fish
• Use of statistical methods to assess food safety
• Predictive modelling to control microbial hazards in the food processing industry
• Elimination of foodborne pathogens by ionising radiation
• Reduction of the microbial contamination of carcasses and meat cuts with particular reference to the application of organic acids
• Testing foods of animal origin for residues of chemical contaminants
• Hormones residue testing: An update in research and approaches
• Veterinary use and antibiotic resistance
• Food processing stresses in the spread of antibiotic resistance
• Genetically modified food and feeds; definition and identification
• Reducing the role of contact materials in the contamination of foods of animal origin
• Food additives and public health
• Evaluation of hygienic characteristics of Italian “Fossa” cheese
• Application of monitoring score system to catering industry
• Sensitive detection of Listeria monocytogenes in different food commodities by enrichment and real-time quantitative PCR
• Shiga toxin-producing Escherichia coli O157 in sheep at slaughter and in sheep meat
• Investigation using an integrated sample PCR-pretreatment/two-step multiplexnested PCR strategy for the simultaneous detection of L. monocytogenes and Salmonella spp. in food matrices of epidemiological concern
• The effects of fasting on Escherichia coli and accompanying gastrointestinal microflora in cattle pre- and post-slaughter
• Food testing by PCR: thermal processor reliability testing
• Spread of foodborne pathogens along the unloading-to-slaughter areas at cattle and sheep abattoirs
• Pulsed-field gel electrophoresis characterization of shiga toxin-producing Escherichia coli O157 from hides of cattle at slaughter
• Impact of slaughtering, dissecting and processing on the microbial quality of turkey meat
• Reduction of microbial carcase contamination with high voltage electrical stimulation
• Toxigenesis of Clostridium botulinum type E in pasteurized rainbow trout roe during extended refrigeration
• Effect of relative humidity on thermal destruction of Clostridium botulinum type E spores in vacuum-packed hot-smoked whitefish
• Potential for spread of foodborne pathogens via abattoir wastes
• Growth of Escherichia coli and Staphylococcus aureus in refrigerated poultry meat
• A survey of the microbiological condition of sushi from Viennese retail operations
• Prevalence and resistance of Campylobacter spp. in Styrian poultry meat
• On the hygienic status of domestic fish and fish products
• A semi-quantitative risk assessment model for contamination of beef carcasses with Escherichia coliO157
• High pressure processing applied to foods of animal origin
• Residues of ß-lactam antibiotics in bovine milk: HPLC-MS/MS confirmatory analysis after microbial assay screening
• Epidemiological models for monitoring antimicrobial resistance in the food chain
• Antibiotic residues in milk of dairy cows after mastitis treatment
• Cpe- positive Clostridium perfringens - strains in spices
• Effect of nitrite on growth of nonproteolytic Clostridium botulinum type b in Frankfurter-type sausage
• Adherence of persistent Listeria monocytogenes strains
• Efficacy of HACCP system implementation in a medium-sized meat plant producing typical Italian salami

Index

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