{"product_id":"the-microbiology-of-safe-food-isbn-9781119405016","title":"The Microbiology of Safe Food","description":"\u003cp\u003e\u003cb\u003eExploring food microbiology, its impact upon consumer safety, and the latest strategies for reducing its associated risks \u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eAs our methods of food production advance, so too does the need for a fuller understanding of food microbiology and the critical ways in which it influences food safety. \u003ci\u003eThe Microbiology of Safe Food \u003c\/i\u003esatisfies this need, exploring the processes and effects of food microbiology with a detailed, practical approach. Examining both food pathogens and spoilage organisms, microbiologist Stephen J. Forsythe covers topics ranging from hygiene regulations and product testing to microbiological criteria and sampling plans.\u003c\/p\u003e \u003cp\u003eThis third edition has been thoroughly revised to cater to the food scientists and manufacturers of today, addressing such new areas as: \u003c\/p\u003e \u003cul\u003e \u003cli\u003eAdvances in genomic analysis techniques for key organisms, including \u003ci\u003eE. coli\u003c\/i\u003e, \u003ci\u003eSalmonella,\u003c\/i\u003e and \u003ci\u003eL. monocytogenes\u003c\/i\u003e\n\u003c\/li\u003e \u003cli\u003eEmerging information on high-throughput sequencing and genomic epidemiology based on genomic analysis of isolates\u003c\/li\u003e \u003cli\u003eRecent work on investigations into foodborne infection outbreaks, demonstrating the public health costs of unsafe food production\u003c\/li\u003e \u003cli\u003eUpdates to the national and international surveillance systems, including social media\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eSafe food for consumers is the ultimate goal of food microbiology. To that end, \u003ci\u003eThe Microbiology of Safe Food \u003c\/i\u003efocuses on the real-world applications of the latest science, making it an essential companion for all those studying and working in food safety. \u003c\/p\u003e \u003cp\u003ePreface to third edition xvii\u003c\/p\u003e \u003cp\u003ePreface to second edition xix\u003c\/p\u003e \u003cp\u003ePreface to first edition xxi\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Foodborne infections 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e1.1 The microbial world and its relationship to food 2\u003c\/p\u003e \u003cp\u003e1.2 Origins of safe food production 6\u003c\/p\u003e \u003cp\u003e1.3 Overview of foodborne illness 7\u003c\/p\u003e \u003cp\u003e1.4 Public perception of safe food 14\u003c\/p\u003e \u003cp\u003e1.5 Causes of foodborne illness 17\u003c\/p\u003e \u003cp\u003e1.6 Food poisoning due to common food commodities 20\u003c\/p\u003e \u003cp\u003e1.7 Host‐related issues 22\u003c\/p\u003e \u003cp\u003e1.8 Hygiene hypothesis 23\u003c\/p\u003e \u003cp\u003e1.9 Chronic sequelae following foodborne illness 23\u003c\/p\u003e \u003cp\u003e1.10 The size of the foodborne illness problem 24\u003c\/p\u003e \u003cp\u003e1.11 The cost of foodborne diseases 36\u003c\/p\u003e \u003cp\u003e1.12 Changes in antimicrobial resistance of foodborne pathogens 38\u003c\/p\u003e \u003cp\u003e1.13 Food safety following natural disasters, and conflict 42\u003c\/p\u003e \u003cp\u003e1.14 Food microbiology, foodborne diseases and climate change 43\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Basic aspects 45\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e2.1 The human intestinal tract 45\u003c\/p\u003e \u003cp\u003e2.2 The normal human intestinal flora 46\u003c\/p\u003e \u003cp\u003e2.3 Host resistance to foodborne infections 51\u003c\/p\u003e \u003cp\u003e2.4 Bacterial cell structure 52\u003c\/p\u003e \u003cp\u003e2.5 Bacterial toxins and other virulence determinants 55\u003c\/p\u003e \u003cp\u003e2.6 Microbial growth cycle 63\u003c\/p\u003e \u003cp\u003e2.7 Death kinetics 63\u003c\/p\u003e \u003cp\u003e2.8 Factors affecting microbial growth 68\u003c\/p\u003e \u003cp\u003e2.9 Microbial response to stress 73\u003c\/p\u003e \u003cp\u003e2.10 Predictive modelling 78\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Food preservation and spoilage organisms 85\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e3.1 Spoilage micro‐organisms 85\u003c\/p\u003e \u003cp\u003e3.2 Shelf life indicators 91\u003c\/p\u003e \u003cp\u003e3.3 Methods of preservation and shelf life extension 93\u003c\/p\u003e \u003cp\u003e3.4 Preservatives 95\u003c\/p\u003e \u003cp\u003e3.5 Physical methods of preservation 100\u003c\/p\u003e \u003cp\u003e3.6 Packaging 109\u003c\/p\u003e \u003cp\u003e3.7 Fermented food products 111\u003c\/p\u003e \u003cp\u003e3.8 Organisms involved in the production of fermented foods 118\u003c\/p\u003e \u003cp\u003e3.9 Functional foods: probiotics and gut modulation 128\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Bacterial foodborne pathogens 135\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e4.1 Indicator organisms 137\u003c\/p\u003e \u003cp\u003e4.2 \u003ci\u003eCampylobacter jejuni, C. coli \u003c\/i\u003eand \u003ci\u003eC. lari \u003c\/i\u003e139\u003c\/p\u003e \u003cp\u003e4.3 \u003ci\u003eSalmonella \u003c\/i\u003eserovars 148\u003c\/p\u003e \u003cp\u003e4.4 Pathogenic \u003ci\u003eE. coli \u003c\/i\u003e160\u003c\/p\u003e \u003cp\u003e4.5 \u003ci\u003eSh. dysenteriae \u003c\/i\u003eand \u003ci\u003eSh. sonnei \u003c\/i\u003e176\u003c\/p\u003e \u003cp\u003e4.6 \u003ci\u003eCronobacter \u003c\/i\u003especies 178\u003c\/p\u003e \u003cp\u003e4.7 \u003ci\u003eVibrio cholerae\u003c\/i\u003e, \u003ci\u003eV. parahaemolyticus \u003c\/i\u003eand \u003ci\u003eV. vulnificus \u003c\/i\u003e184\u003c\/p\u003e \u003cp\u003e4.8 \u003ci\u003eBrucella melitensis, Br. abortus \u003c\/i\u003eand \u003ci\u003eBr. suis \u003c\/i\u003e188\u003c\/p\u003e \u003cp\u003e4.9 \u003ci\u003eYersinia enterocolitica \u003c\/i\u003e189\u003c\/p\u003e \u003cp\u003e4.10 \u003ci\u003eAeromonas hydrophila, A. caviae \u003c\/i\u003eand \u003ci\u003eA. sobria \u003c\/i\u003e191\u003c\/p\u003e \u003cp\u003e4.11 \u003ci\u003ePlesiomonas shigelloides \u003c\/i\u003e193\u003c\/p\u003e \u003cp\u003e4.12 \u003ci\u003eListeria monocytogenes \u003c\/i\u003e194\u003c\/p\u003e \u003cp\u003e4.13 \u003ci\u003eStaphylococcus aureus \u003c\/i\u003e207\u003c\/p\u003e \u003cp\u003e4.14 \u003ci\u003eClostridium perfringens \u003c\/i\u003e210\u003c\/p\u003e \u003cp\u003e4.15 \u003ci\u003eClostridium botulinum \u003c\/i\u003e211\u003c\/p\u003e \u003cp\u003e4.16 \u003ci\u003eB. cereus \u003c\/i\u003egroup 213\u003c\/p\u003e \u003cp\u003e4.17 \u003ci\u003eEnterococcus \u003c\/i\u003eand \u003ci\u003eStreptococcus \u003c\/i\u003especies 217\u003c\/p\u003e \u003cp\u003e4.18 Emerging and uncommon foodborne pathogens 219\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Foodborne pathogens: viruses, toxins, parasites and prions 233\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e5.1 Foodborne viruses 233\u003c\/p\u003e \u003cp\u003e5.2 Seafood and shellfish poisoning 244\u003c\/p\u003e \u003cp\u003e5.3 Foodborne parasites: eucaryotes 248\u003c\/p\u003e \u003cp\u003e5.4 Mycotoxins 253\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Methods of detection and characterisation 259\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e6.1 Prologue 259\u003c\/p\u003e \u003cp\u003e6.2 Conventional methods 264\u003c\/p\u003e \u003cp\u003e6.3 Rapid sampling methods 269\u003c\/p\u003e \u003cp\u003e6.4 Rapid end‐detection methods 273\u003c\/p\u003e \u003cp\u003e6.5 DNA‐based molecular typing and proteomic methods 279\u003c\/p\u003e \u003cp\u003e6.6 Identification and typing methods based on high‐throughput DNA sequencing 288\u003c\/p\u003e \u003cp\u003e6.7 Specific detection procedures and accreditation 292\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Microbiological criteria 313\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e7.1 Background to microbiological criteria and end‐product testing 313\u003c\/p\u003e \u003cp\u003e7.2 International commission on microbiological specifications for foods (ICMSF) 313\u003c\/p\u003e \u003cp\u003e7.3 Codex Alimentarius principles for the establishment and application of microbiological criteria 314\u003c\/p\u003e \u003cp\u003e7.4 Sampling plans 316\u003c\/p\u003e \u003cp\u003e7.5 Variables plans 318\u003c\/p\u003e \u003cp\u003e7.6 Attributes sampling plan 321\u003c\/p\u003e \u003cp\u003e7.7 Principles 322\u003c\/p\u003e \u003cp\u003e7.8 Microbiological limits 329\u003c\/p\u003e \u003cp\u003e7.9 Implemented microbiological criteria 333\u003c\/p\u003e \u003cp\u003e7.10 UK guidelines for ready‐to‐eat foods 333\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Hygienic production practices 337\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e8.1 Contribution of food handlers to foodborne illness 337\u003c\/p\u003e \u003cp\u003e8.2 Personnel hygiene and training 337\u003c\/p\u003e \u003cp\u003e8.3 Cleaning 340\u003c\/p\u003e \u003cp\u003e8.4 Detergents and disinfectants 343\u003c\/p\u003e \u003cp\u003e8.5 Microbial biofilms 343\u003c\/p\u003e \u003cp\u003e8.6 Assessment of cleaning and disinfection efficiency 348\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Food safety management tools 351\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e9.1 The manufacture of hygienic food 351\u003c\/p\u003e \u003cp\u003e9.2 Microbiological safety of food in world trade 357\u003c\/p\u003e \u003cp\u003e9.3 Consumer pressure effect on food processing 358\u003c\/p\u003e \u003cp\u003e9.4 The management of hazards in food in international trade 359\u003c\/p\u003e \u003cp\u003e9.5 Hazard analysis critical control point (HACCP) 359\u003c\/p\u003e \u003cp\u003e9.6 Prerequisite programme 360\u003c\/p\u003e \u003cp\u003e9.7 Outline of HACCP 363\u003c\/p\u003e \u003cp\u003e9.8 Microbiological criteria and HACCP 367\u003c\/p\u003e \u003cp\u003e9.9 Microbiological hazards and their control 369\u003c\/p\u003e \u003cp\u003e9.10 HACCP plans 371\u003c\/p\u003e \u003cp\u003e9.11 GMP and GHP 382\u003c\/p\u003e \u003cp\u003e9.12 Quality systems 382\u003c\/p\u003e \u003cp\u003e9.13 Total quality management 382\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Microbiological risk assessment 385\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e10.1 Risk analysis and microbiological risk assessment 385\u003c\/p\u003e \u003cp\u003e10.2 Origin of MRA 387\u003c\/p\u003e \u003cp\u003e10.3 MRA – an overview 389\u003c\/p\u003e \u003cp\u003e10.4 MRA – structure 392\u003c\/p\u003e \u003cp\u003e10.5 Risk assessment 395\u003c\/p\u003e \u003cp\u003e10.6 Risk management 415\u003c\/p\u003e \u003cp\u003e10.7 Food safety objectives (FSO) 419\u003c\/p\u003e \u003cp\u003e10.8 Risk communication 421\u003c\/p\u003e \u003cp\u003e10.9 Future developments in MRA 422\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Application of microbiological risk assessment 425\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e11.1 \u003ci\u003eSalmonella \u003c\/i\u003eserovars 425\u003c\/p\u003e \u003cp\u003e11.2 \u003ci\u003eCampylobacter \u003c\/i\u003e435\u003c\/p\u003e \u003cp\u003e11.3 \u003ci\u003eL. monocytogenes \u003c\/i\u003e442\u003c\/p\u003e \u003cp\u003e11.4 \u003ci\u003eE. coli \u003c\/i\u003eO157 449\u003c\/p\u003e \u003cp\u003e11.5 \u003ci\u003eBacillus cereus \u003c\/i\u003e451\u003c\/p\u003e \u003cp\u003e11.6 \u003ci\u003eVibrio parahaemolyticus \u003c\/i\u003e453\u003c\/p\u003e \u003cp\u003e11.7 \u003ci\u003eCronobacter \u003c\/i\u003especies and \u003ci\u003eSalmonella \u003c\/i\u003ein powdered infant formula (PIF) 455\u003c\/p\u003e \u003cp\u003e11.8 Viral risk assessments 457\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 International control of microbiological hazards in foods: regulations and authorities 459\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e12.1 Control of foodborne pathogens 459\u003c\/p\u003e \u003cp\u003e12.2 World Health Organisation (WHO), global food security from accidental and deliberate contamination 464\u003c\/p\u003e \u003cp\u003e12.3 Regulations in international trade of food 467\u003c\/p\u003e \u003cp\u003e12.4 Codex Alimentarius Commission (CAC) 468\u003c\/p\u003e \u003cp\u003e12.5 SPS measures, Technical Barriers to Trade (TBT) and the WHO 469\u003c\/p\u003e \u003cp\u003e12.6 EU legislation 470\u003c\/p\u003e \u003cp\u003e12.7 International food safety agencies 471\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Surveillance and foodborne outbreak investigation 475\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e13.1 Surveillance programmes 475\u003c\/p\u003e \u003cp\u003e13.2 Outbreak investigations 483\u003c\/p\u003e \u003cp\u003e13.3 Social media, crowd sourcing and reporting food poisoning cases 492\u003c\/p\u003e \u003cp\u003e13.4 Mobile phones and food safety 493\u003c\/p\u003e \u003cp\u003e13.5 Food terrorism and biocrimes 493\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 Whole‐genome sequencing, microbiomes and genomic epidemiology 499\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e14.1 High‐throughput DNA sequencing 499\u003c\/p\u003e \u003cp\u003e14.2 Microbiome analysis 501\u003c\/p\u003e \u003cp\u003e14.3 Genomic epidemiology 503\u003c\/p\u003e \u003cp\u003e14.4 Key outbreaks investigated using genomic epidemiology 505\u003c\/p\u003e \u003cp\u003eGlossary of terms 515\u003c\/p\u003e \u003cp\u003eList of abbreviations 521\u003c\/p\u003e \u003cp\u003eFood safety resources on the world wide web 525\u003c\/p\u003e \u003cp\u003ePlates and credits 531\u003c\/p\u003e \u003cp\u003eReferences 533\u003c\/p\u003e \u003cp\u003eIndex 563\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eSTEPHEN J. FORSYTHE\u003c\/b\u003e is former Professor of Microbiology at Nottingham Trent University, Nottingham, UK. He is currently Visiting Professor to many universities and sits on a number of governmental advisory committees. He has many years of experience teaching food microbiology to university students and professionals within the food industry and government regulatory bodies.   \u003c\/p\u003e\u003cp\u003e\u003cb\u003eExploring food microbiology, its impact upon consumer safety, and the latest strategies for reducing its associated risks\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003eAs our methods of food production advance, so too does the need for a fuller understanding of food microbiology and the critical ways in which it influences food safety.\u003ci\u003e The Microbiology of Safe Food\u003c\/i\u003e satisfies this need, exploring the processes and effects of food microbiology with a detailed, practical approach. Examining both food pathogens and spoilage organisms, microbiologist Stephen J. Forsythe covers topics ranging from hygiene regulations and product testing to microbiological criteria and sampling plans. \u003c\/p\u003e\u003cp\u003eThis third edition has been thoroughly revised to cater to the food scientists and manufacturers of today, addressing such new areas as: \u003c\/p\u003e\u003cul\u003e \u003cli\u003eAdvances in genomic analysis techniques for key organisms, including \u003ci\u003eE. coli, Salmonella,\u003c\/i\u003e and \u003ci\u003eL. monocytogenes\u003c\/i\u003e\n\u003c\/li\u003e \u003cli\u003eEmerging information on high-throughput sequencing and genomic epidemiology based on genomic analysis of isolates\u003c\/li\u003e \u003cli\u003eRecent work on investigations into foodborne infection outbreaks, demonstrating the public health costs of unsafe food production\u003c\/li\u003e \u003cli\u003eUpdates to the national and international surveillance systems, including social media.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eSafe food for consumers is the ultimate goal of food microbiology. To that end, \u003ci\u003eThe Microbiology of Safe Food\u003c\/i\u003e focuses on the real-world applications of the latest science, making it an essential companion for all those studying and working in food safety.\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47990288384229,"sku":"NP9781119405016","price":103.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781119405016.jpg?v=1761787215","url":"https:\/\/k12savings.com\/products\/the-microbiology-of-safe-food-isbn-9781119405016","provider":"K12savings","version":"1.0","type":"link"}