دانلود کتاب میکروبیولوژی غذای سالم The Microbiology of Safe Food 3rd Edition
-
توضیحات کتاب:
Exploring food microbiology, its impact upon consumer safety, and the latest strategies for reducing its associated risks
As our methods of food production advance, so too does the need for a fuller understanding of food microbiology and the critical ways in which it influences food safety. The Microbiology of Safe Food satisfies this need, exploring the processes and effects of food microbiology with a detailed, practical approach. Examining both food pathogens and spoilage organisms, microbiologist Stephen J. Forsythe covers topics ranging from hygiene regulations and product testing to microbiological criteria and sampling plans.
This third edition has been thoroughly revised to cater to the food scientists and manufacturers of today, addressing such new areas as:
- Advances in genomic analysis techniques for key organisms, including E. coli, Salmonella, and L. monocytogenes
- Emerging information on high-throughput sequencing and genomic epidemiology based on genomic analysis of isolates
- Recent work on investigations into foodborne infection outbreaks, demonstrating the public health costs of unsafe food production
- Updates to the national and international surveillance systems, including social media
Safe food for consumers is the ultimate goal of food microbiology. To that end, The Microbiology of Safe Food focuses on the real-world applications of the latest science, making it an essential companion for all those studying and working in food safety.
Contents: فهرست فصول
1 Foodborne infections
1.1 The microbial world and its relationship to food
1.2 Origins of safe food production
1.3 Overview of foodborne illness
1.4 Public perception of safe food
1.5 Causes of foodborne illness
1.6 Food poisoning due to common food commodities
1.7 Host-related issues
1.8 Hygiene hypothesis
1.9 Chronic sequelae following foodborne illness
1.10 The size of the foodborne illness problem
1.11 The cost of foodborne diseases
1.12 Changes in antimicrobial resistance of foodborne pathogens
1.13 Food safety following natural disasters, and conflict
1.14 Food microbiology, foodborne diseases and climate change
2 Basic aspects
2.1 The human intestinal tract
2.2 The normal human intestinal flora
2.3 Host resistance to foodborne infections
2.4 Bacterial cell structure
2.5 Bacterial toxins and other virulence determinants
2.6 Microbial growth cycle
2.7 Death kinetics
2.8 Factors affecting microbial growth
2.9 Microbial response to stress
2.10 Predictive modelling
3 Food preservation and spoilage organisms
3.1 Spoilage micro-organisms
3.2 Shelf life indicators
3.3 Methods of preservation and shelf life extension
3.4 Preservatives
3.5 Physical methods of preservation
3.6 Packaging
3.7 Fermented food products
3.8 Organisms involved in the production of fermented foods
3.9 Functional foods: probiotics and gut modulation
4 Bacterial foodborne pathogens
4.1 Indicator organisms
4.2 Campylobacter jejuni, C. coli and C. lari
4.3 Salmonella serovars
4.4 Pathogenic E. coli
4.5 Sh. dysenteriae and Sh. sonnei
4.6 Cronobacter species
4.7 Vibrio cholerae, V. parahaemolyticus and V. vulnificus
4.8 Brucella melitensis, Br. abortus and Br. suis
4.9 Yersinia enterocolitica
4.10 Aeromonas hydrophila, A. caviae and A. sobria
4.11 Plesiomonas shigelloides
4.12 Listeria monocytogenes
4.13 Staphylococcus aureus
4.14 Clostridium perfringens
4.15 Clostridium botulinum
4.16 B. cereus group
4.17 Enterococcus and Streptococcus species
4.18 Emerging and uncommon foodborne pathogens
5 Foodborne pathogens: viruses, toxins, parasites and prions
5.1 Foodborne viruses
5.2 Seafood and shellfish poisoning
5.3 Foodborne parasites: eucaryotes
5.4 Mycotoxins
6 Methods of detection and characterisation
6.1 Prologue
6.2 Conventional methods
6.3 Rapid sampling methods
6.4 Rapid end-detection methods
6.5 DNA-based molecular typing and proteomic methods
6.6 Identification and typing methods based on high-throughput DNA sequencing
6.7 Specific detection procedures and accreditation
7 Microbiological criteria
7.1 Background to microbiological criteria and end-product testing
7.2 International commission on microbiological specifications for foods (ICMSF)
7.3 Codex Alimentarius principles for the establishment and application of microbiological criteria
7.4 Sampling plans
7.5 Variables plans
7.6 Attributes sampling plan
7.7 Principles
7.8 Microbiological limits
7.9 Implemented microbiological criteria
7.10 UK guidelines for ready-to-eat foods
8 Hygienic production practices
8.1 Contribution of food handlers to foodborne illness
8.2 Personnel hygiene and training
8.3 Cleaning
8.4 Detergents and disinfectants
8.5 Microbial biofilms
8.6 Assessment of cleaning and disinfection efficiency
9 Food safety management tools
9.1 The manufacture of hygienic food
9.2 Microbiological safety of food in world trade
9.3 Consumer pressure effect on food processing
9.4 The management of hazards in food in international trade
9.5 Hazard analysis critical control point (HACCP)
9.6 Prerequisite programme
9.7 Outline of HACCP
9.8 Microbiological criteria and HACCP
9.9 Microbiological hazards and their control
9.10 HACCP plans
9.11 GMP and GHP
9.12 Quality systems
9.13 Total quality management
10 Microbiological risk assessment
10.1 Risk analysis and microbiological risk assessment
10.2 Origin of MRA
10.3 MRA – an overview
10.4 MRA – structure
10.5 Risk assessment
10.6 Risk management
10.7 Food safety objectives (FSO)
10.8 Risk communication
10.9 Future developments in MRA
11 Application of microbiological risk assessment
11.1 Salmonella serovars
11.2 Campylobacter
11.3 L. monocytogenes
11.4 E. coli O157
11.5 Bacillus cereus
11.6 Vibrio parahaemolyticus
11.7 Cronobacter species and Salmonella in powdered infant formula (PIF)
11.8 Viral risk assessments
12 International control of microbiological hazards in foods: regulations and authorities
12.1 Control of foodborne pathogens
12.2 World Health Organisation (WHO), global food security from accidental and deliberate contamination
12.3 Regulations in international trade of food
12.4 Codex Alimentarius Commission (CAC)
12.5 SPS measures, technical barriers to trade (TBT) and the WHO
12.6 EU legislation
12.7 International food safety agencies
13 Surveillance and foodborne outbreak investigation
13.1 Surveillance programmes
13.2 Outbreak investigations
13.3 Social media, crowd sourcing and reporting food poisoning cases
13.4 Mobile phones and food safety
13.5 Food terrorism and biocrimes
14 Whole-genome sequencing, microbiomes and genomic epidemiology
14.1 High-throughput DNA sequencing
14.2 Microbiome analysis
14.3 Genomic epidemiology
14.4 Key outbreaks investigated using genomic epidemiology
Glossary of terms
List of abbreviations
Food safety resources on the world wide web
Plates and credits
References
Index
Supplemental Images
End User License Agreement
از طریق شبکه های اجتماعی با ما همراه باشید