Foodborne Pathogens : Hazards, Risk Analysis and Control
Blackburn, De Clive
creator
McClure, Peter.
text
xxu
India
CRC Press
2002
1st ed.
monographic
eng
521 p. ;
As trends in foodborne disease continue to rise, the effective identification and control of pathogens becomes ever more important for the food industry. With its distinguished international team of contributors, Foodborne Pathogens provides an authoritative and practical guide to effective control measures and how they can be applied to individual pathogens. Part One looks at general techniques in assessing and managing bacterial hazards. After a review of analytical methods, the book covers modeling pathogen behavior and carrying out a risk assessment as the essential foundation for effective food safety management. It focuses on good management practice in key stages in the supply chain, starting with farm production. Topics include hygienic plant design and sanitation, and safe process design and operation. This provides the foundation for a discussion of what makes for effective HACCP systems implementation. This discussion of pathogen control then provides a context for Part Two which looks at what this means in practice for key pathogens such as E.coli, Salmonella, Listeria and Campylobacter. Each chapter discusses pathogen characteristics, detection methods and control procedures. Part Three then looks at non-bacterial hazards such as viruses and parasites, as well as emerging 'hazards' such as Mycobacterium paratuberculosis and the increasingly important area of chronic infections. Foodborne Pathogens is an essential guide to successful pathogen control in the food industry.
Food--Microbiology
Foodborne Diseases
Food Science and Human Nutrition
615.954 Blackburn 20491 1st 2002 Food.Science
0849312132 (hardcover)
9780849312137 (hardcover)
160103