Foodborne Pathogens

Abstract

Part 1 Risk assessment and management in the food chain: Introduction Detecting pathogens in food Modeling the growth, survival and death of microbial pathogens in foods Risk assessment and pathogen management Emerging foodborne pathogens and the food industry Pathogen control in primary production: meat, dairy and eggs Pathogen control in primary production: crop foods Pathogen control in primary production: fisheries and aquaculture Pathogen control in primary production: bivalve shellfish Hygienic plant design Hygienic equipment design Sanitation Safe process design and operation The effective implementation of HACCP systems in food processing Good practice for food handlers and consumers. Part 2 Bacterial hazards: Preservation principles and technologies: Pathogenic Escherichia coli Salmonella Listeria monocytogenes Campylobacter and Arcobacter Other Gram-negative bacterial pathogens Staphylococcus aureus and other pathogenic Gram positive cocci Pathogenic Clostridium species Pathogenic Bacillus species. Part 3 Other agents of foodborne disease: Hepatitis viruses and emerging viruses Parasites: Cryptosporidium, Giardia, Cyclospora, Entamoeba histolytica, Toxoplasma gondii and pathogenic free-living amoebae (Acanthamoeba spp. and Naegleria fowleri) as foodborne pathogens Foodborne helminth infections Toxigenic fungi Mycobacterium paratuberculosis Transmissible Spongiform Encephalopathy (Prion Disease) Histamine fish poisoning: new information to control a common seafood safety issue Gastroenteritis viruses.