Microbiologically Safe Foods
1. Edition April 2009
704 Pages, Hardcover
Monograph
Heredia, Norma L. / Wesley, Irene V. (Editor)
Short Description
This book provides an overview of the contamination of foods as well as ways to control it, including predictive microbiology, innovative packaging, and high-tech solutions for reducing spoilage organisms, prolonging shelf life, and preventing foodborne illnesses. After a discussion of microbial hazards and their public health ramifications, the book surveys the production processes of dairy, eggs, beef, poultry, and fruits and vegetables. It presents detailed guidelines for diverse prevention and control strategies. This is a key reference for food scientists and technologists working in the food processing industry.
This book focuses on state of the art technologies to produce microbiologically safe foods for our global dinner table. Each chapter summarizes the most recent scientific advances, particularly with respect to food processing, pre- and post-harvest food safety, quality control, and regulatory information.
The book begins with a general discussion of microbial hazards and their public health ramifications. It then moves on to survey the production processes of different food types, including dairy, eggs, beef, poultry, and fruits and vegetables, pinpointing potential sources of human foodborne diseases. The authors address the growing market in processed foods as well novel interventions such as innovative food packaging and technologies to reduce spoilage organisms and prolong shelf life. Each chapter also describes the ormal flora of raw product, spoilage issues, pathogens of concern, sources of contamination, factors that influence survival and growth of pathogens and spoilage organisms, indicator microorganisms, approaches to maintaining product quailty and reducing harmful microbial populations, microbial standards for end-product testing, conventional microbiological and molecular methods, and regulatory issues.
Other important topics include the safety of genetically modified organisms (GMOs), predictive microbiology, emerging foodborne pathogens, good agricultural and manufacturing processes, avian influenza, and bioterrorism.
FOREWORD.
PREFACE.
I MICROBIAL FOOD HAZARDS.
1 PUBLIC HEALTH IMPACT OF FOODBORNE ILLNESS: IMPETUS FOR THE INTERNATIONAL FOOD SAFETY EFFORT (Irene V. Wesley).
References.
2 FOODBORNE PATHOGENS AND TOXINS: AN OVERVIEW (Santos Garcia and Norma Heredia).
References.
II EMERGING ISSUES.
3 CRONOBACTER GEN. NOV. (ENTEROBACTER) SAKAZAKII: CURRENT KNOWLEDGE AND FUTURE CONSIDERATIONS (Genisis Iris Dancer and Dong-Hyun Kang).
References.
4 PRION DISEASES (Debbie McKenzie and Judd Aiken).
References.
5 AVIAN INFLUENZA A (H5N1): POTENTIAL THREAT TO FOOD SAFETY (James Mark Simmerman and Peter K. Ben Embarek).
References.
III FOOD SAFETY ISSUES AND THE MICROBIOLOGY OF SPECIFIC COMMODITIES.
6 FOOD SAFETY ISSUES AND THE MICROBIOLOGY OF BEEF (Robin C. Anderson, Steven C. Ricke, Bwalya Lungu, Michael G. Johnson, Christy Oliver, Shane M. Horrocks, and David J. Nisbet).
References.
7 FOOD SAFETY ISSUES AND THE MICROBIOLOGY OF MILK AND DAIRY PRODUCTS (Mansel W. Griffiths).
References.
8 FOOD SAFETY ISSUES AND THE MICROBIOLOGY OF POULTRY (Irene V. Wesley).
References.
9 FOOD SAFETY ISSUES AND THE MICROBIOLOGY OF EGGS AND EGG PRODUCTS (Jean-Yves D'Aoust).
References.
10 FOOD SAFETY ISSUES AND THE MICROBIOLOGY OF PORK (Gay Y. Miller and James S. Dickson).
References.
11 FOOD SAFETY ISSUES AND THE MICROBIOLOGY OF FISH AND SHELLFISH (Lucio Galaviz-Silva, Gracia Gomez-Anduro, Zinnia J. Molina-Garza, and Felipe Ascencio-Valle).
References.
12 FOOD SAFETY ISSUES AND THE MICROBIOLOGY OF FRUITS AND VEGETABLES (Juan S. Leon, Lee-Ann Jaykus, and Christine L. Moe).
References.
13 FOOD SAFETY ISSUES AND THE MICROBIOLOGY OF FRUIT BEVERAGES AND BOTTLED WATER (Mickey E. Parish).
References.
14 FOOD SAFETY ISSUES AND THE MICROBIOLOGY OF CANNED AND FROZEN FOODS (Nina G. Parkinson).
References.
15 FOOD SAFETY ISSUES AND THE MICROBIOLOGY OF CEREALS AND CEREAL PRODUCTS (Lloyd B. Bullerman and Andreia Bianchini).
References.
16 FOOD SAFETY ISSUES AND THE MICROBIOLOGY OF SPICES AND HERBS (Keith A. Ito).
References.
17 FOOD SAFETY ISSUES AND THE MICROBIOLOGY OF MAYONNAISE, SALAD DRESSINGS, ACIDIC CONDIMENTS, AND MAYONNAISE-BASED SALADS (Larry R. Beuchat).
References.
18 FOOD SAFETY ISSUES AND THE MICROBIOLOGY OF CHOCOLATE AND SWEETENERS (Norma Heredia and Santos Garcia).
References.
IV PREVENTION AND CONTROL STRATEGIES.
19 MICROBIAL RISK ASSESSMENT (Marianne D. Miliotis and Robert L. Buchanan).
References.
20 GOOD MANUFACTURING PRACTICES (Olga I. Padilla-Zakour).
References.
21 CLEANING AND SANITIZING OPERATIONS (Kevin Keener).
References.
22 HAZARD ANALYSIS OF CRITICAL CONTROL POINTS (Martin W. Bucknavage and Catherine Nettles Cutter).
References.
23 TRADITIONAL AND HIGH-TECHNOLOGY APPROACHES TO MICROBIAL SAFETY IN FOODS (Tatiana Koutchma).
References.
24 FOOD PRESERVATION TECHNIQUES OTHER THAN HEAT AND IRRADIATION (Ronald G. Labbe and Linda L. Nolan).
References.
25 FOOD SAFETY AND INNOVATIVE FOOD PACKAGING (Jung (John H. Han).
References.
V DETECTION OF FOODBORNE PATHOGENS.
26 TRADITIONAL METHODS FOR DETECTION OF FOODBORNE PATHOGENS (Luisa Sol1s, Eduardo Sanchez, Santos Garc1a, and Norma Heredia).
References.
27 RAPID METHODS FOR FOODBORNE BACTERIAL ENUMERATION AND PATHOGEN DETECTION (Peter Feng and Norma Heredia).
References.
28 LABORATORY ACCREDITATION AND PROFICIENCY TESTING (DeAnn L. Benesh).
References.
VI CURRENT AND FUTURE ISSUES IN FOOD SAFETY.
29 BIOTERRORISM AND FOOD SAFETY (Barbara. A. Rasco and Gleyn E. Bledsoe).
Appendix: An Example.
References.
30 PREDICTIVE MICROBIOLOGY: GROWTH IN SILICO (Mark L. Tamplin).
References.
31 ROLE OF GENETICALLY MODIFIED ORGANISMS IN FOOD SAFETY (Fidel Guevara-Lara).
References.
INDEX.
Irene Wesley, DPH, is a microbiologist at the National Animal Disease Center, part of the USDA's Agricultural Research Service, in Ames, Iowa. Her research focus is the on-farm detection of microbial foodborne pathogens in livestock and poultry. She is a member of the American Academy of Microbiology and has served on national food safety committees and editorial boards.
Santos Garcia, ScD, is Professor and Consultant of Food Safety at the University of Nuevo Leon in Mexico. His research focus is the physiology and control of microbial food-borne pathogens. He has served on international food safety committees and editorial boards for several journals. He is a coeditor of Guide to Foodborne Pathogens (Wiley).
