Features:

• Relates current research to practical strategies for risk analysis and control
• Examines specific microbilogical hazards
• Describes symptons of foodborne diseases in humans
• Provides a guide to controlling pathogens throughout the supply chain

Foodborne Pathogens is a practical guide to identifying, understanding and controlling foodborne pathogens.

This book relates current research to practical strategies for risk analysis and control and is designed for both microbiologists and non-specialists, particularly those concerned directly with food processing operations.

Contents

Part I: 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 Food-Borne Pathogens

Part II: 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

Part III: 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

Index

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