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Advances in microbial food safety. Volume 2

Author: John Nikolaos Sofos
Publisher: Sawston, Cambridge : Woodhead Publishing is an imprint of Elsevier, [2015] ©2015
Series: Woodhead Publishing in food science, technology, and nutrition, no. 275.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
Research and legislation in food microbiology continue to evolve, and outbreaks of foodborne disease place further pressure on the industry to provide microbiologically safe products. This second volume in the series Advances in Microbial Food Safety summarises major recent advances in this field, and complements volume 1 to provide an essential overview of developments in food microbiology. Part one opens the book  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Advances in microbial food safety. Volume 2.
(OCoLC)899215291
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: John Nikolaos Sofos
ISBN: 9781782421153 1782421157
OCLC Number: 900942901
Description: 1 online resource.
Contents: Cover; Advances in microbial food safety; Copyright; Contents; Contributor contact details; Editorial advisors; Woodhead Publishing Series in Food Science, Technology and Nutrition; Part I Hazards; 1 Update on non-O157 Shiga toxin-producing E. coli as a foodborne pathogen: analysis and control; 1.1 Introduction; 1.2 Virulence of non-O157 Shiga toxin-producing E. coli (STEC); 1.3 Animal reservoirs of non-O157 STEC; 1.4 Outbreaks caused by non-O157 STEC; 1.5 Transmission of non-O157 STEC to humans; 1.6 Interventions for control of non-O157 STEC in produce. 1.7 Interventions for control of STEC in cattle1.8 Resistance of non-O157 STEC to stress; 1.9 Detection of non-O157 STEC; 1.10 Conclusions; 1.11 References; 2 Update on Yersinia as a foodbornepathogen: analysis and control; 2.1 Introduction; 2.2 History and background; 2.3 Evolution, genome, taxonomy and pathogenicity; 2.4 Detection and identification methods; 2.5 Epidemiology; 2.6 Control; 2.7 Future trends; 2.8 Sources of further information and advice; 2.9 References; 3 Update on Toxoplasma gondii as aparasite in food: analysis and control; 3.1 Introduction. 3.2 Morphology, structure and life cycle3.3 Biology, genetics and genomics; 3.4 Diagnosis; 3.5 Epidemiology; 3.6 Pathogenesis and clinical features; 3.7 Treatment and prevention; 3.8 Future trends; 3.9 References; 4 The role of free-living protozoa inprotecting foodborne pathogens; 4.1 Introduction; 4.2 Protozoa; 4.3 Free-living protozoa in food-related environments; 4.4 Free-living protozoa in drinking water and food; 4.5 Interactions between bacteria and free-living protozoa; 4.6 Signifi cance of bacteria-protozoa interactions for food safety; 4.7 Conclusions and future trends. 4.8 References5 Update on foodborne viruses: types,concentration and sampling methods; 5.1 Introduction; 5.2 Challenges in detecting foodborne viruses; 5.3 Types of virus; 5.4 Methodologies for sampling and concentration; 5.5 Conclusions; 5.6 References; 6 Update on foodborne viruses:molecular-based detection methods; 6.1 Introduction; 6.2 Methods for detection of foodborne viruses; 6.3 RNA extraction and purification; 6.4 Molecular amplification and detection; 6.5 Confi rmation of RNA-amplified products; 6.6 Real-time reverse-transcriptase polymerase chain reaction (RT-PCR) approaches. 6.7 Nucleic acid sequence-based amplification (NASBA) assay6.8 Reverse transcription loop-mediated isothermal amplification (RT-LAMP) assay; 6.9 Biosensors; 6.10 Microarrays; 6.11 Next-generation sequencing approaches; 6.12 Detection of infectious versus noninfectious viruses using molecular-based assays; 6.13 Conclusions; 6.14 References; 7 Update on Listeria monocytogenes: reducing cross-contamination in food retail operations; 7.1 Introduction to the food safety issue; 7.2 L. monocytogenes and listeriosis; 7.3 Presence and prevalence of L. monocytogenes inretail operations.
Series Title: Woodhead Publishing in food science, technology, and nutrition, no. 275.
Responsibility: edited by John Sofos.

Abstract:

New research, outbreaks of foodborne disease and changes to legislation mean that food microbiology research is constantly evolving. Advances in microbial food safety summarises the key trends in  Read more...

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"...The unique introductory chapter contains an interview with food safety expert Dr. R. Bruce Tompkin on the history and current state of the field. Incidence, impact, epidemiology and other Read more...

 
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