Foodborne Pathogens: Hazards, Risk Analysis And Control, 2Nd Edition

Blackburn C De W Et. Al.

Published by Woodhead Publishing
ISBN 10: 1845693620 / ISBN 13: 9781845693626
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Synopsis: Effective control of pathogens continues to be of great importance to the food industry. The first edition of Foodborne pathogens quickly established itself as an essential guide for all those involved in the management of microbiological hazards at any stage in the food production chain. This major edition strengthens that reputation, with extensively revised and expanded coverage, including more than ten new chapters.

Part one focuses on risk assessment and management in the food chain. Opening chapters review the important topics of pathogen detection, microbial modelling and the risk assessment procedure. Four new chapters on pathogen control in primary production follow, reflecting the increased interest in safety management early in the food chain. The fundamental issues of hygienic design and sanitation are also covered in more depth in two extra chapters. Contributions on safe process design and operation, HACCP and good food handling practice complete the section.

Parts two and three then review the management of key bacterial and non-bacterial foodborne pathogens. A new article on preservation principles and technologies provides the context for following chapters, which discuss pathogen characteristics, detection methods and control procedures, maintaining a practical focus. There is expanded coverage of non-bacterial agents, with dedicated chapters on gastroenteritis viruses, hepatitis viruses and emerging viruses and foodborne helminth infections among others.

The second edition of Foodborne pathogens: hazards, risk analysis and control is an essential and authoritative guide to successful pathogen control in the food industry.

  • Strengthens the highly successful first edition of Foodborne pathogens with extensively revised and expanded coverage
  • Discusses risk assessment and management in the food chain. New chapters address pathogen control, hygiene design and HACCP
  • Addresses preservation principles and technologies focussing on pathogen characteristics, detection methods and control procedures

Product Description: As trends in foodborne disease continue to rise, the effective identification and control of pathogens becomes ever more important for the food industry. The distinguished international team of contributors provide 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. It reviews analytical methods, modeling pathogen behavior and carrying out a risk assessment as the essential foundation for effective food safety management. 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.

The discussion of pathogen control then provides a context for the second section, 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. The conclusion 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.

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Title: Foodborne Pathogens: Hazards, Risk Analysis ...
Publisher: Woodhead Publishing
Binding: Hb
Book Condition: Brand New
Edition: International Edition.

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Book Description ELSEVIER SCIENCE TECHNOLOGY, United Kingdom, 2009. Hardback. Book Condition: New. 2nd Revised edition. 236 x 154 mm. Language: English . Brand New Book. Effective control of pathogens continues to be of great importance to the food industry. The first edition of Foodborne pathogens quickly established itself as an essential guide for all those involved in the management of microbiological hazards at any stage in the food production chain. This major edition strengthens that reputation, with extensively revised and expanded coverage, including more than ten new chapters. Part one focuses on risk assessment and management in the food chain. Opening chapters review the important topics of pathogen detection, microbial modelling and the risk assessment procedure. Four new chapters on pathogen control in primary production follow, reflecting the increased interest in safety management early in the food chain. The fundamental issues of hygienic design and sanitation are also covered in more depth in two extra chapters. Contributions on safe process design and operation, HACCP and good food handling practice complete the section. Parts two and three then review the management of key bacterial and non-bacterial foodborne pathogens. A new article on preservation principles and technologies provides the context for following chapters, which discuss pathogen characteristics, detection methods and control procedures, maintaining a practical focus. There is expanded coverage of non-bacterial agents, with dedicated chapters on gastroenteritis viruses, hepatitis viruses and emerging viruses and foodborne helminth infections among others. The second edition of Foodborne pathogens: hazards, risk analysis and control is an essential and authoritative guide to successful pathogen control in the food industry. Bookseller Inventory # AA59781845693626

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