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Pathogens and Toxins in Foods: Challenges and Interventions

Editors: Vijay K. Juneja1, John N. Sofos2
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Affiliations: 1: Microbial Food Safety Research Unit, Eastern Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Wyndmoor, Pennsylvania; 2: Center for Meat Safety & Quality, Food Safety Cluster of Infectious Diseases Supercluster, Department of Animal Sciences, Colorado State University, Fort Collins, Colorado
Content Type: Monograph
Format: Electronic, Hardcover
Publication Year: 2010

Category: Food Microbiology; Applied and Industrial Microbiology

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offers a farm-to-table approach to food safety that enables readers to control microbial pathogens and toxic agents at all stages of the food supply chain. The book begins with chapters that help readers understand the characteristics of specific pathogens and toxins, the illnesses they cause, and the factors such as food processing operations that affect their survival and growth in food products.

Further, the chapters in the book explore the most recent advances in biological, chemical, and physical interventions to control food-borne hazards during pre-harvest, harvest, food processing, and in retail ready-to-eat foods and food service operations. Also included are chapters that discuss the latest methods to rapidly detect food-borne pathogens as well as the implementation of comprehensive food safety management systems.

Each chapter has been written by one or more leading experts in the field of food safety. Their advice is based on a thorough investigation of the literature as well as their own first-hand experience. In short, by drawing from hundreds of sources, this book offers food safety professionals a unique, single reference containing the latest understanding of food-borne hazards as well as the latest methods to detect and control their incidence.

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Microbiology Today

03 March 2013

There is no such thing as an over-crowded market in publishing and this certainly appears to be the view of those concerned with commissioning and editing books on microbiological food safety. Here we have another which has assembled an international collection of authors to contribute chapters on the principal pathogens and toxins in foods. Allergens and veterinary drug residues and growth promoters are included in the latter and also have their own chapters. A fairly uniform format is employed to give up-to-date information describing individual pathogens, their source and distribution, the illness they cause and the factors that affect their growth, etc. Individual chapters also have a section reviewing recent advances in biological, chemical and physical control methods.

What is most novel in the approach adopted here is a series of general cross-cutting chapters describing hazard control options at various points in the food production chain: preharvest, during harvest, during processing, retailing ready-to-eat foods and food service, as well as a general over view of food safety management systems. It is fair to say that much of the material in this book is available elsewhere but it is an up-to-date and comprehensive compilation which will prove a useful library purchase where budgets permit.

Society for General Microbiology: Microbiology Today

Reviewer: Martin Adams, University of Surrey

Review Date: 2009

Doody Enterprises

02 February 2013

At A Glance

"Pathogens and Toxins in Foods: Challenges and Interventions" offers a farm-to-table approach to food safety that enables readers to control microbial pathogens and toxic agents at all stages of the food supply chain. The book begins with chapters that help readers understand the characteristics of specific pathogens and toxins, the illnesses they cause, and the factors such as food processing operations that affect their survival and growth in food products. Further, the chapters in the book explore the most recent advances in biological, chemical, and physical interventions to control food-borne hazards during preharvest, harvest, food processing, and in retail ready-to-eat foods and food service operations. Also included are chapters that discuss the latest methods to rapidly detect food-borne pathogens as well as the implementation of comprehensive food safety management systems. Each chapter has been written by one or more leading experts in the field of food safety. Their advice is based on a thorough investigation of the literature as well as their own first-hand experience. In short, by drawing from hundreds of sources, this book offers food safety professionals a unique, single reference containing the latest understanding of food-borne hazards as well as the latest methods to detect and control their incidence. This title investigates the microbial pathogens and toxic agents that threaten the global food supply. It covers all stages of the food supply chain from farm to table. It presents tested and proven intervention strategies to control food-borne hazards. It offers sound advice based on an analysis of the latest findings from the scientific literature. It sets the foundation for new approaches to control food-borne hazards and decrease the incidence of food-borne illnesses.

Description

The complexity of food processing makes it a challenge to control and monitor for contamination with harmful microbial agents or toxins. This book reviews the infectious agents and toxins that can contaminate food and the methods used to control them.

Purpose

This book is designed to inform readers about the variety of methods used to survey food products for toxic agents, which includes the application of various tests as well as methods of processing that decrease contamination.

Audience

This would be appropriate for students studying food processing as well as for industry and research applications. All of the authors have experience in these areas and have brought their expertise to this topic with clarity and enthusiasm.

Features

The book describes each of the potential microbial agents or toxins that have been found to contaminate food products. These are a variety of different organisms or chemicals that are found naturally in the environment but cause serious harm to humans when they are ingested. The first sections provide a great amount of detail on the bacterial contaminants found in food, which include the ubiquitous Bacillus species and toxin-producing Clostridia species, as well as the enteric bacteria such as Campylobacter, Salmonella, and E. coli. Interestingly, this is followed by a discussion of parasitic agents and fungal agents that can contaminate food products. These chapters contain very good, detailed diagrams of the lifecycles of the agents as well as detailed tables. The book also discusses the potential for seafood toxins from phytoplankton to contaminated shell fish. Each chapter contains good information on the detection methods used for each contaminant.

Assessment

This is a well-designed book with information on food contamination that will be valuable to any individuals involved in food production or research on food production.

Doody Enterprises

Reviewer: Rebecca Horvat, PhD, D(ABMM) (University of Kansas Medical Center)

Review Date: Unknown

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