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: Hazards1: Update on non-O157 Shiga toxin-producing E. coli as a foodborne pathogen: analysis and controlAbstract1.1 Introduction1.2 Virulence of non-O157 Shiga toxin-producing E. coli (STEC)1.3 Animal reservoirs of non-O157 STEC1.4 Outbreaks caused by non-O157 STEC1.5 Transmission of non-O157 STEC to humans1.6 Interventions for control of non-O157 STEC in produce1.7 Interventions for control of STEC in cattle1.8 Resistance of non-O157 STEC to stress1.9 Detection of non-O157 STEC1.10 Conclusions2: Update on Yersinia as a foodborne pathogen: analysis and controlAbstract2.1 Introduction2.2 History and background2.3 Evolution, genome, taxonomy and pathogenicity2.4 Detection and identification methods2.5 Epidemiology2.6 Control2.7 Future trends3: Update on Toxoplasma gondii as a parasite in food: analysis and controlAbstract3.1 Introduction3.2 Morphology, structure and life cycle3.3 Biology, genetics and genomics3.4 Diagnosis3.5 Epidemiology3.6 Pathogenesis and clinical features3.7 Treatment and prevention3.8 Future trends4: The role of free-living protozoa in protecting foodborne pathogensAbstract4.1 Introduction4.2 Protozoa4.3 Free-living protozoa in food-related environments4.4 Free-living protozoa in drinking water and food4.5 Interactions between bacteria and free-living protozoa4.6 Significance of bacteria–protozoa interactions for food safety4.7 Conclusions and future trends5: Update on foodborne viruses: types, concentration and sampling methodsAbstract5.1 Introduction5.2 Challenges in detecting foodborne viruses5.3 Types of virus5.4 Methodologies for sampling and concentration5.5 Conclusions6: Update on foodborne viruses: molecular-based detection methodsAbstract6.1 Introduction6.2 Methods for detection of foodborne viruses6.3 RNA extraction and purification6.4 Molecular amplification and detection6.5 Confirmation of RNA-amplified products6.6 Real-time reverse-transcriptase polymerase chain reaction (RT-PCR) approaches6.7 Nucleic acid sequence-based amplification (NASBA) assay6.8 Reverse transcription loop-mediated isothermal amplification (RT-LAMP) assay6.9 Biosensors6.10 Microarrays6.11 Next-generation sequencing approaches6.12 Detection of infectious versus noninfectious viruses using molecular-based assays6.13 Conclusions7: Update on Listeria monocytogenes: reducing cross-contamination in food retail operationsAbstract7.1 Introduction to the food safety issue7.2 L. monocytogenes and listeriosis7.3 Presence and prevalence of L. monocytogenes in retail operations7.4 Transfer dynamics of L. monocytogenes at retail7.5 The role of food workers in L. monocytogenes cross-contamination at retail7.6 Risk assessment of L. monocytogenes in retail delicatessen7.7 Mitigation options to control cross-contamination with L. monocytogenes at retail7.8 Future trendsPart II: Hazard management and control8: Developments in food disease surveillance: using source attribution to inform risk managementAbstract8.1 Introduction8.2 Foodborne disease surveillance8.3 Surveillance and the role of typing of foodborne pathogens8.4 Producing evidence to inform policy to prevent and control foodborne diseases8.5 Usefulness and applicability of source attribution methods for foodborne hazards8.6 Future trends9: Modelling the spread of pathogen contamination in fresh produceAbstract9.1 Introduction9.2 Contamination of fresh produce: modelling pathogen growth behaviour9.3 Case study: predicting pathogen growth on lettuce9.4 Case study: modelling Listeria monocytogenes contamination of minced tuna9.5 Summary10: Developments in validation and verification methods for hazard analysis and critical control points (HACCP) and other food safety systemsAbstract10.1 Introduction10.2 Validating food safety systems10.3 eassessment or revalidation of food safety controls10.4 Validation of food controls: case studies10.5 Verification of food safety management system activities10.6 Validation and verification: a Global Food Safety Initiative (GFSI) perspective10.7 Future trends10.10 Appendix: Comparison of critical control points (CCPs) and prerequisite programs (PRPs)Part III: Particular foods11: Developments in sampling and test methods for pathogens in fresh meatAbstract11.1 Introduction11.2 Sampling plans11.3 Testing for pathogens: hazard analysis critical control point (HACCP) systems11.4 Principles and limitations of sample testing11.5 Current US and EU methods of sample testing11.6 Future trends12: Developments in Salmonella control in eggsAbstract12.1 Introduction12.2 Salmonella in laying flocks and eggs12.3 Monitoring and controls in Europe before the EU baseline survey12.4 The current situation in Europe12.5 Human salmonellosis outbreaks in Europe12.6 Incidence and control of egg-borne salmonellosis outside of Europe12.7 Potential for eradication of Salmonella Enteritidis from laying farms12.8 Potential treatments for eggs12.9 Future trends13: The role of animal manure in the contamination of fresh foodAbstract13.1 Introduction13.2 Animal manure13.3 Foodborne pathogens associated with animal manure13.4 Common practices in applying animal manure to agricultural fields13.5 Persistence and transmission of human pathogens after land application of animal manure13.6 Contamination of produce on farms originating from animal manure13.7 Animal waste treatments to minimize contamination13.8 Guidelines on direct application of raw animal manure or composted products to cropland13.9 Conclusions14: Developments in improving the safety of sproutsAbstract14.1 Introduction14.2 Trends in the consumption of raw vegetables14.3 Microbiological hazards in seeds and sprouts14.4 Bacterial pathogens contaminating seeds and sprouts14.5 Outbreaks of foodborne illness associated with the consumption of sprouts14.6 Measures to control hazards associated with sprouts14.7 Conclusions and future trends15: Food safety standards in the fresh produce supply chain: advantages and disadvantagesAbstract15.1 Introduction15.2 Benefits and concerns relating to the implementation of food safety standards15.3 Improving food safety management systems in the fresh produce supply chain15.4 Future trends in food safety standards15.5 Conclusions: the importance of training and risk communication for well-accepted and functional food safety standards15.6 Sources of further information15.7 AcknowledgementsIndex

"...summarizes major recent advances in microbial food safety and provides an overview of developments in food microbiology." --IFIS