Description
Book SynopsisPresenting the scientific research on the major pathogens associated with meat, poultry, produce, and other foods, this book identifies research needed to assure food safety. It examines the high-priority food safety areas recognized by the federal government: pathogen/host interactions and ecology, distribution and spread of foodborne hazards.
Trade Review"This book, part of the IFT Press series, describes the current state of knowledge surrounding food safety and provides a focus for future developments."
Food Science and Technology Abstracts, January 2005Table of ContentsContributors.
Foreword (The Honorable Elsa A. Murano).
Preface.
Part I: Pathogen/Host Interactions.
1 Foodborne Salmonella Infections (Andreas J. Bäumler).
2 Pathogenic Escherichia coli (Suryakant D. Waghela).
3 Foodborne Enterohemorrhagic Escherichia coli Infections (Vernon L. Tesh).
4 Bacterial Hazards in Fresh and Fresh-Cut Produce: Sources and Control (Alejandro Castillo and M. Ofelia Rodríguez-García).
5 Campylobacter Species and Fresh Produce: Outbreaks, Incidence, and Biology (Robert E. Mandrell and Maria T. Brandl).
6 Campylobacter and Campylobacteriosis: What We Wish We Knew (Richard L. Ziprin).
7 Global Analysis of the Mycobacterium avium subsp. paratuberculosis Genome and Model Systems Exploring Host–Agent Interactions (Thomas A. Ficht, L. Garry Adams, Sangeeta Khare, Brian O'Shea, and Allison C. Rice-Ficht).
8 Viruses in Food (Sagar M. Goyal).
Part II: Ecology, Distribution, and Spread of Foodborne Hazards.
9 Microbial Ecology: Poultry Foodborne Pathogen Distribution (J. Allen Byrd II).
10 Microbial Ecological Principles Underlying Preharvest Intervention Strategies (Todd R. Callaway, Robin C. Anderson, Thomas S. Edrington, Kenneth M. Bischoff, Kenneth J. Genovese, Toni L. Poole, and David J. Nisbet).
11 Limiting Avian Gastrointestinal Tract Salmonella Colonization by Cecal Anaerobic Bacteria, and a Potential Role for Methanogens (Steven C. Ricke, Casendra L. Woodward, Young Min Kwon, Leon F. Kubena, and David J. Nisbet).
12 Distribution and Spread of Enteric Pathogens in Swine: Outlook for the Future (Roger B. Harvey and H. Morgan Scott).
13 Environmental Reservoirs and Transmission of Foodborne Pathogens (Scot E. Dowd, Jeanette A. Thurston-Enriquez, and Mindy Brashears).
14 Do Animal Transmissible Spongiform Encephalopathies Pose a Risk for Human Health? (Mary Jo Schmerr).
Part III: Antimicrobial Resistance.
15 Antimicrobial Susceptibility Testing (Patrick F. McDermott, David G. White, Shaohua Zhao, Shabbir Simjee, and Robert D. Walker).
16 Antimicrobial Resistance in Food Animals (Kenneth M. Bischoff, Toni L. Poole, and Ross C. Beier).
17 Antimicrobial Resistance and the Microflora of the Gastrointestinal Tract (Toni L. Poole, Kenneth J. Genovese, Ross C. Beier, Todd R. Callaway, and Kenneth M. Bischoff).
18 Disinfectants (Biocides) Used in Animal Production: Antimicrobial Resistance Considerations (Ross C. Beier, Kenneth M. Bischoff, and Toni L. Poole).
19 Prevalence of Antimicrobial-Resistant Bacteria in Retail Foods (David G. White, Shaohua Zhao, Shabbir Simjee, Jianghong Meng, Robert D. Walker, and Patrick F. McDermott).
Part IV: Verification Tests.
20 The Hazard Analysis and Critical Control Point System and Importance of Verification Procedures (Jimmy T. Keeton and Kerri B. Harris).
21 Are They Vibrios? How Do You Know? (Sam W. Joseph).
22 Molecular Methods for Microbial Detection (Suresh D. Pillai).
23 Methods for Differentiation among Bacterial Foodborne Pathogens (Steven L. Foley and Robert D. Walker).
Part V: Decontamination and Prevention Strategies.
24 Chemical Methods for Decontamination of Meat and Poultry (Jimmy T. Keeton and Sarah M. Eddy).
25 Decontamination Systems (M. Elena Castell-Perez and Rosana G. Moreira).
26 Control of Listeria monocytogenes in Ready-to-Eat Foods (Douglas L. Marshall).
27 Bacteriophage: Potential Role in Food Safety (William E. Huff, Gerry R. Huff, Narayan C. Rath, Janice M. Balog, and Annie M. Donoghue).
28 Food Irradiation (Suresh D. Pillai).
29 Clay-Based Interventions for the Control of Chemical and Microbial Hazards in Food and Water (Henry J. Huebner, Paul Herrera, and Timothy D. Phillips).
Part VI: Risk Analysis.
30 Food Safety Risk Communication and Consumer Food-Handling Behavior (Wm. Alex McIntosh).
31 Addressing Microbial Food Safety Issues Quantitatively: A Risk Assessment Approach (Kristina D. Mena, Joan B. Rose, and Charles P. Gerba).
32 How to Manage Risk—The Way Forward (Ewen C. D. Todd).
Afterword.
Agricultural Biosecurity: An Important Component of Homeland Security (Neville P. Clarke).
Index.
