Preharvest and Postharvest Food Safety: Contemporary Issues and Future Directions

A worthy new edition to the IFT Press series of food and technology titles, Preharvest and Postharvest Food Safety describes what we know today in food safety and provides a focus for the future. This text presents the latest scientific research on the major pathogens associated with meat, poultry, produce, and other foods, and goes beyond other professional reference books by identifying the research needed to assure food safety in the future.
In this original text, scientists and researchers from academia, government, and industry have collaborated to examine the high–priority food safety areas recognized by the federal government: pathogen/host interactions; ecology, distribution, and spread of foodborne hazards; antimicrobial resistance; verification tests; decontamination and prevention strategies; and risk analysis. The editors and authors not only review the current, cutting–edge literature in each of their areas, they also provide insights into the development of groundbreaking approaches and research strategies. No food science library will be complete without this all–inclusive text.

Spis treści:
Contributors.
Foreword.
The Honorable Elsa A. Murano.
Preface.
I. Pathogen/Host Interactions.
1. Foodborne Salmonella Infections – A.J. Bäumler.
2. Pathogenic Escherichia coli – S.D. Waghela.
3. Foodborne EHEC Infections – V.L. Tesh.
4. Bacterial Hazards in Fresh and Fresh–Cut Produce: Sources and Control – A. Castillo and M.O. Rodriguez–Garcia.
5. Campylobacter Species and Fresh Produce: Outbreaks, Incidence and Biology – R.E. Mandrell and M. Brandl.
6. Campylobacter and Campylobacteriosis: What We Wish We Knew – R.L. Ziprin.
7. Global Analysis of the Mycobacterium avium subst. paratuberculosis Genome and Model Systems Exploring Host–Agent Interactions – T.A.
Ficht, L.G. Adams, S. Khare, B. O’Shea and A.C. Rice–Ficht.
8. Viruses in Food – S.M. Goyal.
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II. Ecology, Distribution and Spread of Foodborne Hazards.
9. Microbial Ecology: Poultry Foodborne Pathogen Distribution – J.A. Byrd II.
10. Microbial Ecological Principles Underlying Pre–Harvest Intervention Strategies – T.R. Callaway, R.C. Anderson, T.S. Edrington, K.M. Bischoff, K.J. Genevese, T.L. Poole and D.J. Nisbet.
11. Limiting Avian Gastrointestinal Tract Salmonella Colonization by Cecal Anaerobic Bacteria and a Potential Role for Methanogens – S.C. Ricke, C.L. Woodward, Y.M. Kwon, L.F. Kubena and D.J. Nisbet.
12. Distribution and Spread of Enteric Pathogens in Swine: Outlook for the Future – R.B. Harvey and H.M. Scott.
13. Environmental Reservoirs and Transmission of Foodborne Pathogens – S.E. Dowd, J. Thurston–Enriquez and M. Brashears.
14. Do Animal Transmissible Spongiform Encephalopathies Pose a Risk for Human Health? – M.J. Schmerr.
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III. Antimicrobial Resistance.
15. Antimicrobial Susceptibility Testing – P.F. McDermott, D.G. White, S. Zhao, S. Simjee and R.D. Walker.
16. Antimicrobial Resistance in Food Animals – K.M. Bischoff, T.L. Poole and R.C. Beier.
17. Antimicrobial Resistance and the Microflora of the Gastrointestinal Tract – T.L. Poole, K.J. Genovese, R.C. Beier, T.R. Callaway and K.M. Bischoff.
18. Disinfectants (Biocides) Used in Animal Production: Antimicrobial Resistance Considerations – R.C. Beier, K.M. Bischoff and T.L. Poole.
19. Prevalence of Antimicrobial Resistant Bacteria in Retail Foods – D.G. White, S. Zhao, S. Simjee, J. Meng, R.D. Walker, and P.F. McDermott.
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IV. Verification Tests.
20. The HACCP System and Importance of Verification Procedures – J.T. Keeton and K.B. Harris.
21. Are They Vibrios? How Do You Know? – S.W. Joseph.
22. Molecular Methods for Micr obial Detection – S.D. Pillai.
23. Methods for Differentiation among Bacterial Foodborne Pathogens – S.L. Foley and R.D. Walker.
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V. Decontamination and Prevention Strategies.
24. Chemical Methods for Decontamination of Meat and Poultry – J.T. Keeton and S.M. Eddy.
25. Decontamination Systems – M.E. Castell–Perez and R.G. Moreira.
26. Control of Listeria monocytogenes in Ready–to–eat Foods – D.L. Marshall.
27. Bacteriophage: Potential Role in Food Safety – W.E. Huff, G.R. Huff, N.C. Rath, J.M. Balog and A.M. Donoghue.
28. Food Irradiation – S.D. Pillai.
29. Clay–Based Interventions for the Control of Chemical and Microbial Hazards in Food and Water – H.J. Huebner, P. Herrera and T.D. Phillips.
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VI. Risk Analysis.
30. Food Safety Risk Communication and Consumer Food–Handling Behavior – W.A. McIntosh31. Addressing Microbial Food Safety Issues Quantitatively: A Risk Assessment Approach – K.D. Mena, J.B. Rose and C.P. Gerba.
32. How to Manage Risk — the Way Forward – E.C.D. Todd.
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Afterword: Comments on Agricultural Biosecurity – N.P. Clarke.
Index

Nota biograficzna:
Ross C. Beier is Research Chemist for the Food and Feed Safety Research Unit, Southern Plains Agricultural Research Center, ARS, USDA. Suresh D. Pillai is Associate Director of the Institute of Food Science and Engineering, Texas A&M University, College Station, TX. Timothy D. Phillips is Director of the Center for Food Safety, Institute of Food Science and Engineering, Texas A&M University, College Station, TX.

Okładka tylna:
A worthy new edition to the IFT Press series of food and technology titles, Preharvest and Postharvest Food Safety describes what we know today in food safety and provides a focus for the future. This text pre sents the latest scientific research on the major pathogens associated with meat, poultry, produce, and other foods, and goes beyond other professional reference books by identifying the research needed to assure food safety in the future.
In this original text, scientists and researchers from academia, government, and industry have collaborated to examine the high–priority food safety areas recognized by the federal government: pathogen/host interactions; ecology, distribution, and spread of foodborne hazards; antimicrobial resistance; verification tests; decontamination and prevention strategies; and risk analysis. The editors and authors not only review the current, cutting–edge literature in each of their areas, they also provide insights into the development of groundbreaking approaches and research strategies. No food science library will be complete without this all–inclusive text.