This chapter discusses the intervention methods used to control two helminthic diseases of public health importance. Trichinella and Taenia are transmitted by undercooked contaminated meat. Important changes made to animal husbandry and animal feeding have led to a decrease in these diseases in parts of the world. Specific information is provided on disease transmission coupled with the success achieved by intervention programs.
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.
This book, Microbiology for Food and Health: Technological Developments and Advances, highlights the innovative microbiological approaches and advances made in the field of microbial food industries. The volume covers the most recent progress in the field of dairy and food microbiology, emphasizing the current progress, actual challenges, and successes of the latest technologies. This book looks at technological advances in starter cultures, prospective applications of food-grade microorganisms for food preservation and food safety, and innovative microbiological approaches and technologies in the food industry. The first series of chapters discuss the types, classification, and systematic uses of various starter cultures in addition to probiotics for various commercial fermentation processes. The book goes on to covers recent breakthroughs in microbial bioprocessing that can be employed in the food and health industry, such as, for an example, prospective antimicrobial applications of inherently present fermentative microflora against spoilage and pathogenic type microorganisms; the use of potential probiotic LAB biofilms for the control of formation of pathogenic biofilms by exclusion mechanisms, and more.
Research and legislation in food microbiology continue to evolve, and outbreaks of foodborne disease place further pressure on the industry to provide microbiologically safe products. This second volume in the series Advances in Microbial Food Safety summarises major recent advances in this field, and complements volume 1 to provide an essential overview of developments in food microbiology. Part one opens the book with an interview with a food safety expert. Part two provides updates on single pathogens, and part three looks at pathogen detection, identification and surveillance. Part four covers pathogen control and food preservation. Finally, part five focuses on pathogen control management. - Extends the breadth and coverage of the first volume in the series - Includes updates on specific pathogens and safety for specific foods - Reviews both detection and management of foodborne pathogens
In recent years, rapid strides have been made in the fields of microbiological aspects of food safety and quality, predictive microbiology and microbial risk assessment, microbiological aspects of food preservation, and novel preservation techniques. Written by the experts and pioneers involved in many of these advances, Microbial Food Safety and P
Food Safety: Emerging Issues, Technologies and Systems offers a systems approach to learning how to understand and address some of the major complex issues that have emerged in the food industry. The book is broad in coverage and provides a foundation for a practical understanding in food safety initiatives and safety rules, how to deal with whole-chain traceability issues, handling complex computer systems and data, foodborne pathogen detection, production and processing compliance issues, safety education, and more. Recent scientific industry developments are written by experts in the field and explained in a manner to improve awareness, education and communication of these issues. - Examines effective control measures and molecular techniques for understanding specific pathogens - Presents GFSI implementation concepts and issues to aid in implementation - Demonstrates how operation processes can achieve a specific level of microbial reduction in food - Offers tools for validating microbial data collected during processing to reduce or eliminate microorganisms in foods
Biotracing is a method for investigating food chain contamination events that concentrates on identification of probable sources. Biotracing is complementary to existing food safety assessments and is related to similar investigation processes in molecular epidemiology and forensic science. This chapter describes the background to biotracing, identifies important elements and describes an emerging methodology. In addition the chapter includes a review of a detailed biotracing model for Staphylococcus aureus in processed milk. The chapter concludes by highlighting options for food chain integration and includes some possibilities for future developments.
In this chapter, we endeavour to predict the trends in predictive microbiology that are going to shape its development as a multidisciplinary field. We integrate the most commonly used, population and single-cell models of bacterial kinetics into a top-down framework. We predict that modellers will need to face various complexities induced by interactions at different levels: between food and microorganism, between cells and species and between molecular elements at the intracellular level. Hence, advances in the area of complex systems (e.g. network science, systems biology and stochastic modelling) will have a significant effect on the future development of predictive microbiology.
This chapter outlines the interactions between a hazard analysis and critical control point (HACCP) system and multiple prerequisite programs (PRPs) to produce a food-safety management program that can be applied globally throughout the food supply chain, from farm to table. The HACCP system is supported by three major PRPs: good agricultural practices, good hygienic practices and good consumer practices. While there are many effective food-safety practices and regulations, the current global system of food-safety management is poor. This chapter describes multiple barriers to food-safety progress and proposes new measures for significant improvements in global food-safety management. Such measures are necessary if HACCP is to be applied to non-traditional areas in the supply chain.
Since the invention of the polymerase chain reaction (PCR) in the 1980s, applied molecular biology has progressed enormously. Following technological advancements, PCR analysis has become quantitative rather than qualitative. Quantitative PCR (qPCR) revolutionized molecular approaches to food safety, due to the ability to quantify specific pathogens in food. New methods for studying the transcription process, such as microarrays, can be used to investigate the behavior of pathogens in the food environment. Indeed, the effects of food–related conditions on gene expression in pathogenic microorganisms have already been demonstrated.
