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Tracing Pathogens in the Food Chain
Stanley Brul (Edited by), P M Fratamico (Edited by), Thomas A. McMeekin (Edited by)
9780081014790, Elsevier Science
Paperback / softback, published 19 August 2016
640 pages
23.3 x 15.6 x 3.9 cm, 0.89 kg
"The book provides a detailed unique review of the application of the latest scientific methods and techniques available for tracing pathogens in the food chain. It provides a major contribution to the use of science to ensure the social necessity of safe food." --International Journal of Dairy Technology "This is an excellent book, authoritative and accessible." --Food Science and Technology
Successful methods for the detection and investigation of outbreaks of foodborne disease are essential for ensuring consumer safety. Increased understanding of the transmission of pathogens in food chains will also assist efforts to safeguard public health. Tracing pathogens in the food chain reviews key aspects of the surveillance, analysis and spread of foodborne pathogens at different stages of industrial food production and processing. Part one provides an introduction to foodborne pathogen surveillance, outbreak investigation and control. Part two concentrates on subtyping of foodborne pathogens, with chapters on phenoytypic subtyping and pulsed-field gel electrophoresis, as well as emerging methods. The vital topics of method validation and quality assurance are also covered. The focus in Part three is on particular techniques for the surveillance and study of pathogens, such as protein-based analysis, ribotyping and comparative genomics. Finally, Part four focuses on tracing pathogens in specific food chains, such as red meat and game, dairy, fish and shellfish. With its distinguished editors and international team of contributors, Tracing pathogens in the food chain is a standard reference for researchers, public health experts and food industry professionals concerned with the study and control of foodborne disease.
Part 1 Foodborne pathogen surveillance and outbreak investigation: Surveillance for foodborne pathogens in humans
Systems for real-time, linked foodborne pathogen surveillance
Detection, investigation and control of outbreaks of foodborne disease
Attributing the burden of foodborne disease to specific sources of infection
Determining the economic costs and global burden of foodborne disease. Part 2 Subtyping of foodborne pathogens: Phenoytypic subtyping
Pulsed-field gel electrophoresis and other commonly used molecular methods
Emerging bacterial subtyping methods
Development, validation and quality assurance of subtyping methods. Part 3 Molecular methods, genomics and other emerging approaches in the surveillance and study of foodborne pathogens: Sample preparation for detection by molecular biological methods
A comparison of molecular technologies and genomotyping for tracing and strain characterisation of Campylobacter isolates
Investigating foodborne pathogens using comparative genomics
Protein-based analysis and other new and emerging non-nucleic acid based methods
Virulotyping
Using ribotyping to trace foodborne aerobic sporeforming bacteria in the factory: A case study
Biotracing: A novel concept in food safety integrating microbiology knowledge, complex systems approaches and probabilistic modeling. Part 4 Tracing pathogens in particular food chains: Red meat and game production chains and the abattoir
Fish production chains
Poultry and egg production chains
Dairy production
Molluscan shellfish production chains
Fruit and vegetable production chains.
Subject Areas: Food & beverage technology [TDCT], Microbiology [non-medical PSG]
