Advances in Microbial Food Safety

John N. Sofos is Professor of Meat Microbiology at Colorado State University and a well-known authority on meat safety.

• Contributor contact detailsEditorial advisorsWoodhead Publishing Series in Food Science, Technology and NutritionPart I: Expert interview with Dr R. Bruce TompkinChapter 1: Interview with a food safety expert: Dr R. Bruce TompkinAbstract:1.1 Food safety: past and current1.2 Food safety management systems1.3 Future efforts to further control food safety concernsPart II: Pathogen updatesChapter 2: Pathogen update: SalmonellaAbstract:2.1 Introduction2.2 Incidence and burden of human salmonellosis2.3 Epidemiology and disease transmission in humans2.4 Classification and subtypes2.5 Tracing the sources of human salmonellosis – source attribution2.6 Discussion on sources of human salmonellosisChapter 3: Pathogen update: Listeria monocytogenesAbstract:3.1 The genus Listeria, L. monocytogenes and listeriosis3.2 Listeriosis: epidemiology, virulence factors and evolution3.3 In vitro and in vivo models to assess virulence3.4 Ecology, transmission and genetic diversity of L. monocytogenes3.5 Regulations and risk assessments3.6 ConclusionsChapter 4: Pathogen update: Bacillus speciesAbstract:4.1 Introduction4.2 Bacillus cereus in food: characterization and taxonomy4.3 Poisoning caused by B. cereus and other Bacillus spp.4.4 Control of Bacillus species in foods and food processing4.5 ConclusionChapter 5: Pathogen update: Vibrio speciesAbstract:5.1 Introduction5.2 Sources of infection and types of pathology5.3 Virulence and strain variability5.4 Current risk management5.5 Other human foodborne pathogenic vibrios5.6 Current and future trendsChapter 6: Emerging parasites in foodAbstract:6.1 Introduction6.2 Protozoa6.3 Cestoda6.4 Nematoda6.5 Trematoda6.6 Epidemiology, prevention and control6.7 ConclusionsChapter 7: New research on antimicrobial resistance in foodborne pathogensAbstract:7.1 Introduction7.2 Increasing occurrence of resistance to quinolones and cephalosporins in Salmonella7.3 Increasing occurrences of resistance to quinolones and macrolides in Campylobacter7.4 The recent emergence and spread of new multidrug-resistant clones of monophasic Salmonella Typhimurium- like organisms7.5 Rapid emergence and spread of strains of Enterobacteriaceae7.6 Control measuresChapter 8: Antibiotic resistance development and identification of response measuresAbstract:8.1 Introduction8.2 Existing international risk assessments8.3 Control targets8.4 Monitoring and reporting usage and resistance8.5 Reserving antibiotics for human healthcare8.6 Prudent use8.7 Role of the competent authorities8.8 Responsibilities for veterinarians8.9 Farmers’ mission8.10 Conclusion8.11 Control measures that can be implemented immediatelyPart III: Pathogen surveillance, detection and identificationChapter 9: Advances in separation and concentration of microorganisms from food samplesAbstract:9.1 Introduction9.2 The need for pre-analytical sample processing9.3 Emerging approaches9.4 ConclusionsChapter 10: Second-generation polymerase chain reaction (PCR) and DNA microarrays for in vitro and in situ study of foodborne pathogensAbstract:10.1 Introduction10.2 The quantitative polymerase chain reaction (qPCR)10.3 Transcriptomics10.4 Conclusions and future trendsChapter 11: New approaches in microbial pathogen detectionAbstract:11.1 Introduction11.2 Detection methods11.3 Emerging methods11.4 Future trendsChapter 12: Tracking of pathogens via virulence factors: Shiga toxin-producing Escherichia coli in cattle and potential risks for human diseaseAbstract:12.1 Introduction12.2 The impact of Shiga toxin-producing E. coli (STEC) on public health12.3 STEC virulence factors12.4 Prevalence of STEC in cattle and other reservoirs12.5 Challenges and considerations for the detection of STEC12.6 Summary and discussionChapter 13: New research on estimating the global burden of foodborne diseaseAbstract:13.1 Introduction13.2 Estimating the burden of foodborne diseases: metrics and attribution13.3 Foodborne Disease Burden Epidemiology Reference Group (FERG) structure and process13.4 FERG outputs to date13.5 Future trendsPart IV: Food preservation techniquesChapter 14: Novel methods for pathogen control in livestock pre-harvest: an updateAbstract:14.1 Introduction14.2 Foodborne pathogenic bacteria: human exposure routes14.3 The gastrointestinal tract microflora and ecological inertia14.4 Delineation of anti-pathogen versus pro- commensal strategies14.5 Competitive enhancement strategies to reduce foodborne pathogens14.6 Direct anti-pathogen strategies to reduce foodborne pathogens14.7 Animal management intervention strategies14.8 Future trends14.9 ConclusionsChapter 15: New research on ensuring safety in dry processing environmentsAbstract:15.1 Introduction15.2 Control measures applied during the manufacture of low-moisture products15.3 Survival of pathogens in low-moisture products and environments15.4 The fate of pathogens in low-moisture processing environments15.5 Cleaning procedures15.6 Verification of control measures15.7 Disinfection and sanitizers15.8 ConclusionChapter 16: New research on bacteriophages and food safetyAbstract:16.1 Introduction16.2 Bacteriophages of foodborne pathogens16.3 General considerations for bacteriophage application16.4 Phage preparations for pathogen detection and control16.5 Bacteriophage lytic enzymes and their application in food16.6 Pathogen detection16.7 ConclusionsChapter 17: New research on modified-atmosphere packaging and pathogen behaviourAbstract:17.1 Introduction17.2 Trends in packaging configuration17.3 Effect of packaging configuration on food safety17.4 Critical evaluation of current research on modified-atmosphere packaging and food safety, and some future research trendsChapter 18: New research on organic acids and pathogen behaviourAbstract:18.1 Introduction18.2 Use of organic acids for fresh meat decontamination18.3 Use of organic acids for fresh produce decontamination18.4 Risks and concerns: microbial adaptation18.5 Legislation18.6 ConclusionChapter 19: Progress in intervention programs to eradicate foodborne helminth infectionsAbstract:19.1 Introduction19.2 Foodborne helminth infections and food animal contamination19.3 Impact of intervention programs19.4 Future directionsPart V: Pathogen control managementChapter 20: Advances in understanding the impact of personal hygiene and human behaviour on food safetyAbstract:20.1 Introduction20.2 Food handler knowledge and practices20.3 Food handlers, cross-contamination and hand hygiene20.4 Food safety culture20.5 Food hygiene training20.6 Conclusion and future trendsChapter 21: Expanding the use of HACCP beyond its traditional application areasAbstract:21.1 Introduction21.2 Historical perspective21.3 Contemporary perspective21.4 Expansion of HACCP beyond traditional areas of application21.5 Necessary and practical food-safety improvements21.6 Barriers to food-safety progress21.7 A plan for global food-safety progressChapter 22: Biotracing in food safetyAbstract:22.1 Introduction22.2 Elements of biotracing22.3 Biotracing in food chain systems22.4 ConclusionPart VI: Understanding and modelling pathogen behaviourChapter 23: Advances in single-cell approaches in the study of foodborne pathogensAbstract:23.1 Introduction23.2 Single-cell analyses in food microbiology23.3 Advances in single-cell techniques in the study of foodborne pathogens23.4 Conclusion and future trendsChapter 24: Advances in genomics and proteomics-based methods for the study of foodborne bacterial pathogensAbstract:24.1 Introduction24.2 Genomic technologies: sequencing, typing and profiling24.3 Functional genomics24.4 Molecular serotyping, subtyping and metagenomics24.5 Proteomic-based techniques24.6 Mass spectrometry24.7 Separation techniques24.8 Food-based proteomic investigations24.9 Future trendsChapter 25: Next generation of predictive modelsAbstract:25.1 Introduction25.2 Models at the cell-population level25.3 Models at the single-cell level25.4 Molecular level25.5 ConclusionsIndex

"…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 discussions follow for a number of common foodborne pathogens. Over half the book is devoted to strategies for tracking and circumventing pathogen spread, including several chapters specifically covering novel methods and up-to-date research…." --ProtoView.com, January 2014