Food Safety

Dr. Ricke received his B.S. degree in Animal Science (1979) an M.S. degree in Ruminant Nutrition (1982) from the Univ. of Illinois and his Ph.D. degree (1989) from the Univ. of Wisconsin with a co-major in Animal Science and Bacteriology. From 1989 to 1992 Dr. Ricke was a USDA-ARS postdoctorate in the Microbiology Department at North Carolina State Univ. He was at Texas A&M Univ. for 13 years and was a professor in the Poultry Science Dept. with joint appointments on the Food Science and Technology, Molecular and Environmental Plant Sciences, and Nutrition Faculties and the Veterinary Pathobiology Dept. He has been honored in 2002 as a Texas Agricultural Experiment Station Faculty Fellow. In 2005, he became the first holder of the new Wray Endowed Chair in Food Safety and Director of the Center for Food Safety at the University of Arkansas. He is also a faculty member of the Dept. of Food Science and the Cellular and Molecular Graduate program.

• Section 1: DEVELOPMENTS IN FOOD SAFETY TRACKING AND TRACEABILITY 1. Global food safety initiative: Implementation and perspectives2. Computer systems for whole-chain traceability in beef production systems 3. Foodborne pathogen tracking in the produce environment4. Application of molecular methods for bacterial traceability in food safety systems5. A descriptive tool for tracing microbiological contaminations 6. Salmonella and the Potential Role for Microbial Process Indicators on Chicken CarcassesSection 2: NEW STRATEGIES FOR STUDYING FOODBORNE PATHOGEN ECOLOGY 7. Strategies for understanding Salmonella ecology in food production8. Listeria and omics approaches for understanding its biology9. Current issues in foodborne Staphylococcus ecology10. Shiga Toxin-Producing E. coli and ruminant diets: a match made in heaven?11. Current perspectives on Campylobacter ecology12. Arcobacter species- an emerging or emerged food pathogen?13. The Cronobacter genus – an emergent bacterial pathogen comes of age in the genomic era14. New and Emerging Food PathogensSection 3: NEW DEVELOPMENTS IN FOOD SAFETY EDUCATION – FOOD SYSTEMS AND TRAINING15. Food Safety at Farmers Markets: Fact or Fiction?16. Novel Approaches for Retail Food Safety Education 17. Approaches to Food Safety Education Among Critical Groups18. The role of training strategies in food safety performance: Knowledge, behavior and management19. Teaching Gastrointestinal Microbiology to a Food Safety Audience20. Systems thinking and beef cattle production medicine – Issues of health and production efficiency21. Food safety training and teaching in UK/Europe

"...attractively produced and authoritative…useful to those starting careers in food science as they are to established specialists. An excellent book." --Food Science & Technology