Publisher : Woodhead Pub Limited
Release : 2009
ISBN : 9781845693626
Language : En, Es, Fr & De
Book Description :
As trends in foodborne disease continue to rise, the effective identification and control of pathogens becomes ever more important for the food industry. The distinguished international team of contributors provide an authoritative and practical guide to effective control measures and how they can be applied to individual pathogens. Part one looks at general techniques in assessing and managing bacterial hazards. It reviews analytical methods, modeling pathogen behavior and carrying out a risk assessment as the essential foundation for effective food safety management. Topics include hygienic plant design and sanitation, and safe process design and operation. This provides the foundation for a discussion of what makes for effective HACCP systems implementation. The discussion of pathogen control then provides a context for the second section, which looks at what this means in practice for key pathogens such as E.coli, Salmonella, Listeria and Campylobacter. Each chapter discusses pathogen characteristics, detection methods and control procedures. The conclusion then looks at non-bacterial hazards such as viruses and parasites, as well as emerging "hazards" such as Mycobacterium paratuberculosis and the increasingly important area of chronic infections.