Foodborne Pathogens: Hazards, Risk Analysis and Control (Woodhead Publishing in Food Science and Technology)

Clive de W. Blackburn and Peter J. McClure

ISBN 10: 0849312132 / ISBN 13: 9780849312137

Published by CRC Press, 2002

About this Item

Good condition book without dust jacket. Boards are clean with light wear, some fading. Book has clean and bright contents. Pen mark to end paper.

Seller Inventory # 9999-99995990556

Bibliographic Details

• Title: Foodborne Pathogens: Hazards, Risk Analysis and Control (Woodhead Publishing in Food Science and Technology)
• Publisher: CRC Press
• Publication Date: 2002
• Language: English
• ISBN 10: 0849312132
• ISBN 13: 9780849312137
• Binding: Hardcover
• Condition: Good

About this title

Synopsis

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.