Infodoc : Sciences, Techniques et Culture

Part 1 Risk assessment and management in the food chain
1. Introduction
1.1Trends in foodborne disease
1.2 Incidence of foodborne disease
1.3 Foodborne disease surveillance
1.4 Emerging foodborne disease and changing patterns in epidemiology
1.5 Control of foodborne disease
1.6 Rationale for this book
1.7 References
2 Detecting pathogens in food
2.1 Introduction
2.2 Quality control and quality assurance
2.3 [...]

Part 1 Risk assessment and management in the food chain
1. Introduction
1.1Trends in foodborne disease
1.2 Incidence of foodborne disease
1.3 Foodborne disease surveillance
1.4 Emerging foodborne disease and changing patterns in epidemiology
1.5 Control of foodborne disease
1.6 Rationale for this book
1.7 References
2 Detecting pathogens in food
2.1 Introduction
2.2 Quality control and quality assurance
2.3 Role of microbiology methods
2.4 Applying microbiological testing
2.5 Sampling
2.6 Conventional microbiological techniques
2.7 Rapid and automated methods
2.8 Future trends
2.9 References and further reading
3 Modeling the growth, survival and death of microbial pathogens in food
3.1 Introduction
3.2 Approaches to modeling
3.3 Kinetic growth models
3.4 Growth boundary models
3.5 Kinetic death models
3.6 Time to inactivation models
3.7 Survival models
3.8 Applications of models
3.9 Future trends
3.10 Sources of further information and advice
3.11 Acknowledgements
3.12 References
4 Risk assessment and pathogen management
4.1 Introduction
4.2 Overview of microbial food safety risk assessment
4.3 Approaches to microbial food safety risk assessment
4.4 Industry use of microbial food safety risk assessment
4.5 Future trends
4.6 Sources of further information and advice
4.7 References
5 Emerging foodborne pathogens and the food industry
5.1 Introduction
5.2 Factors contributing to the emergence of new pathogens
5.3 How to identify emerging pathogens: sources of information
5.4 Management options
5.5 Future trends
5.6 References
6 Pathogen control in primary production: meat, dairy and eggs
6.1 Introduction
6.2 Identifying and assessing hazards and risks
6.3 Managing and controlling hazards and risks with ruminant animals
6.4 Managing and controlling hazards and risks with pigs
6.5 Managing and controlling hazards and risks with poultry
6.6 Managing and controlling hazards and risks with eggs
6.7 Future strategies and regulatory issues
6.8 Sources of further information and advice
6.9 References
7 Pathogen control in primary production: crop foods
7.1 Introduction
7.2 Quality and safety in the food chain
7.3 Crops as foodstuffs for humans
7.4 Microbial food safety and food crops
7.5 Fungal pathogens and mycotoxins
7.6 Bacterial pathogens
7.7 Viral and parasitic pathogens
7.8 Food safety management in crop production
7.9 Good agricultural practice (GAP)
7.10 GAP and food safety management
7.11 Hazard Analysis Critical Control Point system (HACCP)
7.12 Developing a food safety management system
7.13 Implementing and maintaining HACCP systems
7.14 Farm assurance
7.15 Future trends
7.16 Conclusions
7.17 Sources of further information and advice
7.18 References
8 Pathogen control in primary production: fisheries and aquaculture
8.1 Introduction
8.2 Identifying and assessing hazards and risk
8.3 Managing and controlling hazards and risk
8.4 Future trends
8.5 Sources of further information and advice
8.6 References
9 Pathogen control in primary production: bivalve shellfish
9.1 Introduction
9.2 Identifying and assessing hazards and risk
9.3 Managing and controlling hazards and risks
9.4 Future trends
9.5 Sources of further information and advice
9.6 References
10 Hygienic plant design
10.1 Introduction
10.2 Barrier 1: the factory site
10.3 Barrier 2: the factory building
10.4 Barrier 3: high risk production area
10.5 Barrier 4: product enclosure
10.6 The design of smaller manufacturing and catering operations
10.7 Future trends
10.8 Sources of further information and advice
10.9 References
11 Hygienic equipment design
11.1 Introduction
11.2 Regulatory requirements
11.3 Hygienic design principles
11.4 Hygienic design requirements
11.5 Hygienic design of some major equipment items
116 Conclusions.
11.7 Future trends
11.8 Sources of further information and advice
11.9 References
12 Sanitation
12.1 Introduction
12.2 Sanitation principles
12.3 Sanitation chemicals
12.4 Sanitation methodology
12.5 Sanitation procedure
12.6 Evaluation of sanitation effectiveness
12.7 Future trends
12.8 Sources of further information and advice
12.9 References
13 Safe process design and operation
13.1 Introduction: product and process design
13.2 Principles of process design
13.3 Designing and validating product and process designs
13.4 Modelling and product/process design
13.5 Safety management tools: Good Manufacturing Practice (GMP), Hazard Analysis Critical Control Point system (HACCP) and risk assessment
13.6 Process flow and equipment
13.7 Manufacturing areas
13.8 Processing and handling products
13.9 Control systems
13.10 Conclusions
13.11 Future trends
13.12 References and further reading
14 The effective implementation of HACCP systems in food processing
14.1 Introduction
14.2 Hazard Analysis Critical Control Point system (HACCP) methodology and implementation
14.3 Motivation
14.4 The knowledge required for HACCP
14.5 Initial training and preparation
14.6 Building knowledge and expertise
14.7 Resources and planning
14.8 Pre-requisite programmes
14.9 HACCP teams
14.10 Hazard analysis
14.11 HACCP implementation
14.12 Maintenance
14.13 HACCP and public health goals
14.14 Future trends
14.15 Conclusions
14.16 References
15 Good practice for food handlers and consumers
15.1 Introduction
15.2 Food-handling practices and food safety management systems
15.3 Understanding food handlers' behaviour
15.4 Helping people to change behaviour - education and training
15.5 Future trends
15.6 References
Part II Bacterial hazards
16 Preservation principles and new technologies
16.1 Introduction
16.2 Basis of food preservation, safety and the extension of shelf life
16.3 Major food preservation and safety technologies
16.4 New and emerging technologies
16.5 Natural antimicrobial systems
16.6 Conclusions
16.7 Sources of further information and advice
16.8 References
17 Pathogenic Escherichia coli
17.1 Introduction
17.2 Characteristics of Escherichia coli
17.3 Risk factors for Escherichia coli 0157
17.4 Detecting Escherichia coli
17.5 Control of pathogenic Escherichia coli in foods
17.6 Raw material control
17.7 Control in processing
17.8 Final product control
17.9 Future trends
17.10 Sources of further information and advice
17.11 References
18 Salmonella
18.1 Introduction
18.2 Characteristics of Salmonella
18.3 Risk factors for Salmonella
18.4 Detecting Salmonella
18.5 Control of Salmonella in foods
18.6 Raw material control
18.7 Control in processing
18.8 Final product control
18.9 General considerations
18.10 Future trends
18.11 Sources of further information and advice
18.12 References
19 Listeria monocytogenes
19.1 Introduction
19.2 Characteristics of Listeria monocytogenes
19.3 Risk factors for Listeria monocytogenes
19.4 Detecting Listeria monocytogenes
19.5 Control of Listeria monocytogenes in foods
19.6 Raw material control
19.7 Control in processing
19.8 Final product control
19.9 Future trends
19.10 Sources of further information and advice
19.11 References
20 Campylobacter and Arcobacter
20.1 Introduction
20.2 General characteristics of Campylobacter and Arcobacter species
20.3 Nature of Campylobacter and Arcobacter infections
20.4 Growth and survival characteristics of Campylobacter and Arcobacter
20.5 Risk factors for Campylobacter
20.6 Risk factors for Arcobacter
20.7 Methods for Campylobacter
20.8 Methods for Arcobacter
20.9 Control procedures for Campylobacter
20.10 Control procedures for Arcobacter
20.11 Future trends
20.12 Sources of further information
20.13 References
21 Yersinia, Shigella, Vibrio, Aeromonas, Plesiomonas, Cronobacter, Enterobacter, Klebsiella, and Citrobacter
21.1 Introduction
21.2 Characteristics of the genus Yersinia
21.3 Characteristics of the genus Shigella
21.4 Characteristics of the genus Vibrio
21.5 Characteristics of the genera Aeromonas and Plesiomonas
21.6 Characteristics of the genera Cronobacter
21.7 Enterobacter, Klebsiella, Pantoea and Citrobacter species
21.8 Acknowledgement
21.9 References
22 Staphylococcus aureus and other pathogenic Gram-positive cocci
22.1 Introduction
22.2 Staphylococcus aureus and other enterotoxigenic staphylococci
22.3 Other Gram-positive cocci
22.4 Future trends
22.5 Further reading
22.6 References
23 Pathogenic Clostridium species
23.1 Introduction
23.2 Neurotoxic Clostridium species; Clostridium botulinum, general characteristics
23.3 Other food-poisoning clostridia; Clostridium perfringens, general characteristics
23.4 Other food poisoning clostridia; Clostridium difficile, general characteristics
23.5 Future trends
23.6 Sources of further information and advice
23.7 References
24 Pathogenic Bacillus species
24.1 Introduction
24.2 General characteristics of pathogenic Bacillus species
24.3 Nature of Bacillus food poisoning
24.4 Growth and survival characteristics
24.5 Other Bacillus species
24.6 Risk factors
24.7 Methods of detection and enumeration
24.8 Control procedures
24.9 Future trends
24.10 Sources of further information and advice
24.11 Acknowledgements
24.12 References
Part III Other agagents of foodborne disease
25 Hepatitis viroses and emerging viruses
25.1 Introduction
25.2 Description of the organisms
25.3 Risk factors
25.4 Detection methods
25.5 Control issues
25.6 Future trends
25.7 Sources of further information and advice
25.8 References
26 Parasites: Cryptosporidium, Giardia, Cyclospora, Entamoeba histolytica, Toxoplasma gondii and pathogenic free-living amoebae (Acanthamoeba spp. and Naegleria fowleri) as foodborne pathogens
26.1 Introduction
26.2 Description of the organisms
26.3 Current levels of incidence
26.4 Conditions of growth
26.5 Methods of detection and enumeration
26.6 Future trends
26.7 Sources of further information and advice
26.8 Glossary
26.9 References
27 Foodborne helminth infections
27.1 Introduction
27.2 Main features of foodborne helminth infections
27.3 Helminth detection and diagnosis
27.4 General approaches to prevention and control
27.5 Future trends
27.6 Further reading/additional sources
27.7 References
27.8 Acknowledgements
28 Toxigenic fungi
28.1 Introduction
28.2 Aflatoxins: occurrence and significance
28.3 Aflatoxins: control measures
28.4 Ochratoxin A: occurrence and significance
28.5 Ochratoxin A: control measures
28.6 Patulin: occurrence and significance
28.7 Patulin: control measures
28.8 Fumonisins: occurrence and significance
28.9 Fumonisins: control measures
28.10 Deoxynivalenol: occurrence and significance
28.11 Deoxynivalenol: control measures
28.12 Other mycotoxins
28.13 Detection and analysis
28.14 Future trends
28.15 Sources of further information and advice
28.16 References
29 Mycobacterium paratuberculosis
29.1 Introduction
29.2 Johne's disease
29.3 Crohn's disease
29.4 Mycobacterium paratuberculosis and Crohn's disease
29.5 Prevalence of Mycobacterium paratuberculosis in foods
29.6 Survival of Mycobacterium paratuberculosis in foods
29.7 Survival of Mycobacterium paratuberculosis in the environment
29.8 Detection, enumeration and typing
29.9 Control
29.10 Conclusions
29.11 Sources of further information and advice
29.12 References
30 Transmissible spongiform encephalopathy (prion disease)
30.1 Introduction
30.2 The pathogen
30.3 Epidemiology of BSE and vCJD
30.4 Origins of BSE
30.5 Origins of vCJD
30.6 Symptoms of vCJD
30.7 Risk factors
30.8 Other potential sources of contamination
30.9 Methods of detection
30.10 Prevention and control
30.11 Future trends
30.12 Acknow ledgment
30.13 Sources of further information and advice
30.14 References
31 Histamine fish poisoning - new information to control a common seafood safety issue
31.1 Introduction
31.2 Histamine fish poisoning (HFP)
31.3 Characteristics of histamine-producing bacteria
31.4 Detection of histamine-producing bacteria
31.5 Management of histamine formation and HFP
31.6 Conclusions
31.7 Future trends
31.8 Sources of further information and advice
31.9 References
32 Gastroenteritis viruses
32.1 Introduction
32.2 Noroviruses and other gastroenteritis viruses
32.3 Epidemiology of viral gastroenteritis and examples of viral foodborne outbreaks
32.4 Detection
32.5 Transmission routes
32.6 Conditions of growth and survival
32.7 Prevention and control
32.8 Future trends in viral food safety
32.9 References and further reading