Advances in microbial food safety

New research, outbreaks of foodborne disease and changes to legislation mean that food microbiology research is constantly evolving. Advances in microbial food safety: Volume 1 summarises the key trends in this area for the food industry. The book begins with an introductory chapter discussing food...

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Bibliographic Details
Main Author: Sofos, J.
Other Authors: Sofos, John Nikolaos, (Editor)
Format: eBook
Language: English
Published: Burlington ; Oxford : Elsevier Science : Woodhead Publishing, 2013.
Series: Woodhead Publishing in food science, technology, and nutrition.
Subjects:
Food > Microbiology.
Food > Safety measures.
Food > Toxicology.
elektronické knihy
electronic books
ISBN: 9780857098740
0857098748
9780857094384
0857094386
Physical Description: 1 online resource (xxix, 528 pages) : illustrations

Cover

Table of contents

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100 1 |a Sofos, J. 
245 1 0 |a Advances in microbial food safety /  |c edited by John Sofos. 
260 |a Burlington ;  |a Oxford :  |b Elsevier Science :  |b Woodhead Publishing,  |c 2013. 
300 |a 1 online resource (xxix, 528 pages) :  |b illustrations 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
490 1 |a Woodhead Publishing Series in Food Science, Technology and Nutrition 
504 |a Includes bibliographical references and index. 
505 0 |a Cover; Advances in microbialfood safety; Copyright; Contents; Contributor contact details; Editorial advisors; Woodhead Publishing Series in FoodScience, Technology and Nutrition; Part I Expert interview with Dr R. Bruce Tompkin; 1 Interview with a food safety expert: Dr R. Bruce Tompkin; 1.1 Food safety: past and current; 1.2 Food safety management systems; 1.3 Future efforts to further control food safety concerns; 1.4 References; Part II Pathogen updates; 2 Pathogen update: Salmonella; 2.1 Introduction; 2.2 Incidence and burden of human salmonellosis. 
505 8 |a 2.3 Epidemiology and disease transmission in humans2.4 Classification and subtypes; 2.5 Tracing the sources of human salmonellosis -source attribution; 2.6 Discussion on sources of human salmonellosis; 2.7 References; 3 Pathogen update: Listeria monocytogenes; 3.1 The genus Listeria, L. monocytogenes and listeriosis; 3.2 Listeriosis: epidemiology, virulence factorsand evolution; 3.3 In vitro and in vivo models to assess virulence; 3.4 Ecology, transmission and genetic diversity ofL. monocytogenes; 3.5 Regulations and risk assessments; 3.6 Conclusions; 3.7 References. 
505 8 |a 4 Pathogen update: Bacillus species4.1 Introduction; 4.2 Bacillus cereus in food: characterization and taxonomy; 4.3 Poisoning caused by B. cereus and other Bacillus spp.; 4.4 Control of Bacillus species in foods andfood processing; 4.5 Conclusion; 4.6 References; 5 Pathogen update: Vibrio species; 5.1 Introduction; 5.2 Sources of infection and types of pathology; 5.3 Virulence and strain variability; 5.4 Current risk management; 5.5 Other human foodborne pathogenic vibrios; 5.6 Current and future trends; 5.7 References; 6 Emerging parasites in food; 6.1 Introduction; 6.2 Protozoa. 
505 8 |a 6.3 Cestoda6.4 Nematoda; 6.5 Trematoda; 6.6 Epidemiology, prevention and control; 6.7 Conclusions; 6.8 References; 7 New research on antimicrobial resistance in foodborne pathogens; 7.1 Introduction; 7.2 Increasing occurrence of resistance to quinolonesand cephalosporins in Salmonella; 7.3 Increasing occurrences of resistance to quinolonesand macrolides in Campylobacter; 7.4 The recent emergence and spread of new multidrug-resistant clones of monophasic Salmonella Typhimurium-like organisms; 7.5 Rapid emergence and spread of strainsof Enterobacteriaceae; 7.6 Control measures; 7.7 References. 
505 8 |a 8 Antibiotic resistance development and identification of response measures8.1 Introduction; 8.2 Existing international risk assessments; 8.3 Control targets; 8.4 Monitoring and reporting usage and resistance; 8.5 Reserving antibiotics for human healthcare; 8.6 Prudent use; 8.7 Role of the competent authorities; 8.8 Responsibilities for veterinarians; 8.9 Farmers' mission; 8.10 Conclusion; 8.11 Control measures that can be implemented immediately; 8.12 References; Part III Pathogen surveillance, detection and identification. 
500 |a 9 Advances in separation and concentration of microorganisms from food samples. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a New research, outbreaks of foodborne disease and changes to legislation mean that food microbiology research is constantly evolving. Advances in microbial food safety: Volume 1 summarises the key trends in this area for the food industry. The book begins with an introductory chapter discussing food safety management systems from the past to the present day and looking to future directions. The book moves on to provide updates on specific pathogens including Salmonella, Listeria monocytogenes and Bacillus species. New developments in the area are explored with chapters on emerging paras. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Food  |x Microbiology. 
650 0 |a Food  |x Safety measures. 
650 0 |a Food  |x Toxicology. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Sofos, John Nikolaos,  |e editor. 
776 0 8 |i Print version:  |t Advances in microbial food safety.  |d Oxford : Woodhead Publishing, 2013-  |z 9780857094384  |w (DLC) 2013937983  |w (OCoLC)864013286 
830 0 |a Woodhead Publishing in food science, technology, and nutrition. 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpAMFSV002/advances-in-microbial?kpromoter=marc  |y Full text 

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