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Food Safety : Emerging Issues, Technologies and Systems.

By: Contributor(s): Material type: TextTextPublisher: San Diego : Elsevier Science & Technology, 2015Copyright date: ©2015Edition: 1st edDescription: 1 online resource (466 pages)Content type:
  • text
Media type:
  • computer
Carrier type:
  • online resource
ISBN:
  • 9780128004043
Subject(s): Genre/Form: Additional physical formats: Print version:: Food SafetyDDC classification:
  • 363.1926
LOC classification:
  • TX537
Online resources:
Contents:
Front Cover -- Food Safety: Emerging Issues, Technologies, and Systems -- Copyright -- Dedication -- Contents -- Part: Section 1: Developments in Food Safety Tracking and Traceability -- Chapter 1: Global Food Safety Initiative: Implementation and Perspectives -- 1. Introduction -- 2. How Does a Food Manufacturer Begin the Process of Becoming GFSI Certified? -- 3. GFSI Today -- 4. Is GFSI Creating a Safer Food Supply? -- 5. Does GFSI Reduce the Number of Audits a Food Manufacturer Must Undergo? -- 6. What Are the Thresholds That GFSI Must Overcome to Achieve Even More Widespread Acceptance? -- 7. How Is GFSI Evolving? -- References -- Chapter 2: Computer Systems for Whole-Chain Traceability in Beef Production Systems -- 1. Introduction -- 2. Benefits and Costs of Traceability in the Beef Industry -- 3. Advancement of a WCTS -- 4. Summary -- References -- Chapter 3: Tracking Pathogens in the Environment: Applications to Fresh Produce Production -- 1. Introduction -- 2. MST Methods Overview -- 3. Tracking Foodborne Pathogens: What and Where to Target? -- 4. MST Applications in Fresh Produce Production -- 4.1. E. coli O157 in the Salinas and San Juan Valleys in California -- 4.2. Salmonella in the Fresh Produce Production Environment -- 4.3. Host-Specific Enteric Viruses in the Leafy Green Supply Chain -- 4.4. Enterococci in Tomato Production -- 5. Limitations and Challenges of MST -- 6. Conclusions and Future Directions: Where Do We Go from Here? -- References -- Chapter 4: Application of Molecular Methods for Traceability of Foodborne Pathogens in Food Safety Systems -- 1. Introduction -- 2. Complexity of Food Production Systems -- 3. Foodborne Pathogens and the Potential Role of Traceability -- 4. Discovery of DNA and Development of Genetic Foundational Principles -- 5. Genomics and the Evolution of Molecular Biology.
6. Emergence of Sequencing as a Practical Tool for Molecular Applications -- 7. Profiling Foodborne Pathogens Using Gel Electrophoresis -- 8. Profiling Foodborne Pathogens Using DNA Sequence-Based Profiling -- 9. DNA Microarrays -- 10. Genomics and Next Generation Sequencing Technologies -- 11. Conclusions and Future Directions -- References -- Chapter 5: A Descriptive Tool for Tracing Microbiological Contaminations -- 1. Introduction -- 1.1. History of Biotracing -- 1.2. The Outlook for Biotracing -- 2. Descriptive Biotracing Tool -- 2.1. The Trigger -- 2.2. Modeling Practice -- 2.2.1. Conceptual model -- 2.2.2. Domain -- 2.2.3. Domain model -- 2.3. Implementation Aspects -- 2.3.1. Core biotrace -- 2.3.2. Operational biotrace -- 3. Examples of Biotracing Models -- 3.1. Conceptual Model: Salmonella in Feed -- 3.2. Operational Biotracing: Salmonella in the Pork Slaughterhouse -- 3.3. S. aureus Enterotoxins in Pasteurized Milk -- 3.4. L. monocytogenes in Cheese -- 3.5. Source Attribution of Campylobacter -- 4. Conclusions and Discussion -- Acknowledgment -- References -- Chapter 6: Salmonella and the Potential Role for Methods to Develop Microbial Process Indicators on Chicken Carcasses -- 1. Introduction -- 2. Commercial Poultry Processing -- 3. Poultry Processing and Sources of Microbial Contamination -- 4. Food Safety Regulations for Poultry Processing: Past and Current -- 5. Foodborne Pathogen Analyses: Cultural Methods -- 6. Nucleic Acid-Based Approaches -- 7. Indicator Microbial Analyses -- 8. Terminal Restriction Fragment Length Polymorphism -- 9. Denaturing High Performance Liquid Chromatography -- 10. NGS for Metagenomics -- 11. The Potential for Application of Indicator Organism Profiles -- 12. The Potential for Application of QRA -- 13. Conclusions and Future Directions -- Acknowledgments -- References.
Part: Section 2: New Strategies for Studying Foodborne Pathogen Ecology -- Chapter 7: Salmonella Control in Food Production: Current Issues and Perspectives in the United States -- 1. Introduction -- 2. Salmonella and Foodborne Salmonellosis -- 3. Salmonella Serovars and Poultry -- 4. Factors that Impact Salmonella Persistence in Poultry Production -- 5. Clinical Antimicrobial Agents -- 6. Organic Foods and the Demand for Alternative Antimicrobials -- 7. Alternative Antimicrobials: General Aspects -- 8. Natural Antimicrobials from Plant Sources -- 9. Multiple Hurdle Approaches for Alternative Antimicrobials -- 10. Conclusions and Future Prospects -- References -- Chapter 8: Listeria and -Omics Approaches for Understanding its Biology -- 1. Introduction -- 2. Transcriptomics Approaches for Studying Listeria -- 2.1. Transcriptional Responses to Host -- 2.2. Transcriptional Responses to Environmental Stresses -- 2.3. Noncoding RNAs -- 3. Proteomics Approaches for Studying Listeria -- 3.1. Proteome of Listeria -- 3.2. Secretome -- 3.3. Surfaceome -- 3.4. Proteomic Response to Host -- 3.5. Proteomic Responses to Environmental Stresses -- 3.6. Proteomic Response During Biofilm Formation -- 3.7. Proteomic-Based Detection of L. monocytogenes -- 3.8. PostTranslational Modifications of Listeria Proteomes -- 4. Metabolomics Approaches for Studying Listeria -- 4.1. General Metabolome of L. monocytogenes -- 4.2. Metabolomic Responses to Host -- 4.3. Metabolomic Responses to Environmental Stresses -- 4.4. Metabolomics for Detection of Listeria -- 5. Future Directions for LISTERIA -OMICS -- References -- Chapter 9: Current Issues in Foodborne Illness Caused by Staphylococcus aureus -- 1. Introduction -- 2. Staphylococcus aureus -- 3. Emergence of LA-MRSA -- 4. S. aureus and Foods -- 5. Coagulase-Negative Staphylococci -- 6. Staphylococcal Food Poisoning.
7. Staphylococcal Enterotoxins -- 8. Future Potential Ramifications -- Acknowledgments -- References -- Chapter 10: Shiga Toxin-Producing E. coli and Ruminant Diets: A Match Made in Heaven? -- 1. Introduction -- 2. STEC, EHEC, VTEC, and Non-O157:H7 E. coli -- 3. Ecology of the Ruminant Reservoir and STEC -- 4. Management Strategies -- 4.1. Identifying High-Risk Animals: Super Shedders and Super Spreaders -- 4.2. Housing -- 4.3. Fasting -- 4.4. Vaccination -- 4.5. Water Treatment -- 5. Feedstuffs -- 6. Supplements -- 6.1. Tannins, Phenolics, and Essential Oil -- 6.2. Antibiotics -- 6.3. Ionophores -- 6.4. Bacteriophage -- 6.5. Direct-Fed Microbials and Organic Acids -- 7. Conclusions -- References -- Chapter 11: Current Perspectives on Campylobacter -- 1. Emergence of Campylobacter as a Foodborne Pathogen -- 2. Species and Strain Variation -- 3. Genome -- 4. Mechanisms of Virulence -- 5. Poultry Production -- 6. Antibiotic Resistance -- 7. Coccidostat Usage and Arsenic Resistance -- 8. Campylobacter in Poultry -- 8.1. Preharvest -- 8.2. Postharvest -- 9. Epidemiology -- 10. Typing Methods -- 10.1. Pulsed-Field Gel Electrophoresis -- 10.2. Mulitlocus Sequence Typing -- 10.3. flaA Typing -- 10.4. Whole Genome Sequencing -- 11. Conclusions -- References -- Chapter 12: Arcobacter Species: An Emerged or Emerging Pathogen? -- 1. Introduction -- 2. Isolation -- 3. Identification -- 3.1. Identification by Biochemical Methods -- 3.2. Identification by Molecular Methods -- 3.3. Genotyping -- 4. Occurrence in Animals and Food -- 5. Occurrence in Water -- 6. Control -- 7. Arcobacter and Human Infections -- 7.1. Symptoms -- 7.2. Association with Human Disease -- 7.3. Pathogenesis Mechanisms -- 8. Conclusion -- References -- Chapter 13: New Insights into the Emergent Bacterial Pathogen Cronobacter -- 1. Background -- 2. Cronobacter Taxonomy and Identification.
3. Cronobacter Detection Schemes -- 4. Cronobacter Typing Methods -- 4.1. Biotyping -- 4.2. DNA-Based Typing Methods -- 4.3. Pulsed-Field Gel Electrophoresis -- 4.4. PCR O-Antigen Serogrouping -- 4.5. Multilocus Sequence Typing -- 4.6. Genome Description of C. sakazakii and Other Cronobacter spp. -- 5. Sources of Cronobacter spp. -- 5.1. Isolation of Cronobacter from Plant Materials -- 5.2. Isolation of Cronobacter spp. from PIF, Follow-Up Formula, and Weaning Foods -- 6. Physiology and Growth -- 6.1. Capsule and Biofilm Formation -- 6.2. Temperature Response and Thermal Stress -- 7. Cronobacter Infections -- 7.1. Sources of Cronobacter Infection of Neonates -- 8. Virulence Mechanisms -- 8.1. Antibiotic Susceptibility -- 9. Control Measures -- 9.1. FAO-WHO (2004, 2006, 2008) Risk Assessments of the Microbiological Safety of PIF -- Acknowledgments -- References -- Chapter 14: New and Emerging Bacterial Food Pathogens -- 1. Introduction -- 2. Acinetobactor sp. -- 2.1. Prevalence in Food -- 3. Aeromonas sp. -- 3.1. Prevalence in Food -- 4. Clostridium difficile -- 4.1. Prevalence in Food -- 5. Conclusion -- References -- Part: Section 3: New Developments in Food Safety Education-Food Systems and Training -- Chapter 15: Food Safety at Farmers' Markets: Fact or Fiction? -- 1. Introduction -- 2. Food Safety at Farmers' Markets -- 3. Cottage Foods -- 4. Farmers' Market Microbial Research -- 5. Farmers' Market Food Safety Outreach and Education -- 6. Recommendations -- 7. Conclusions -- References -- Chapter 16: Novel Approaches for Retail Food Safety Education -- 1. Introduction -- 2. Food Safety Certification -- 3. The Leading Risk Factors in Foodborne Illness Outbreaks -- Restaurants: -- Retail food stores: -- Institutional foodservice: -- 4. Theories of Adult Learning -- 5. Curent Food Safety Training and Education.
6. Active Managerial Control and the Person in Charge.
Summary: 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.
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Front Cover -- Food Safety: Emerging Issues, Technologies, and Systems -- Copyright -- Dedication -- Contents -- Part: Section 1: Developments in Food Safety Tracking and Traceability -- Chapter 1: Global Food Safety Initiative: Implementation and Perspectives -- 1. Introduction -- 2. How Does a Food Manufacturer Begin the Process of Becoming GFSI Certified? -- 3. GFSI Today -- 4. Is GFSI Creating a Safer Food Supply? -- 5. Does GFSI Reduce the Number of Audits a Food Manufacturer Must Undergo? -- 6. What Are the Thresholds That GFSI Must Overcome to Achieve Even More Widespread Acceptance? -- 7. How Is GFSI Evolving? -- References -- Chapter 2: Computer Systems for Whole-Chain Traceability in Beef Production Systems -- 1. Introduction -- 2. Benefits and Costs of Traceability in the Beef Industry -- 3. Advancement of a WCTS -- 4. Summary -- References -- Chapter 3: Tracking Pathogens in the Environment: Applications to Fresh Produce Production -- 1. Introduction -- 2. MST Methods Overview -- 3. Tracking Foodborne Pathogens: What and Where to Target? -- 4. MST Applications in Fresh Produce Production -- 4.1. E. coli O157 in the Salinas and San Juan Valleys in California -- 4.2. Salmonella in the Fresh Produce Production Environment -- 4.3. Host-Specific Enteric Viruses in the Leafy Green Supply Chain -- 4.4. Enterococci in Tomato Production -- 5. Limitations and Challenges of MST -- 6. Conclusions and Future Directions: Where Do We Go from Here? -- References -- Chapter 4: Application of Molecular Methods for Traceability of Foodborne Pathogens in Food Safety Systems -- 1. Introduction -- 2. Complexity of Food Production Systems -- 3. Foodborne Pathogens and the Potential Role of Traceability -- 4. Discovery of DNA and Development of Genetic Foundational Principles -- 5. Genomics and the Evolution of Molecular Biology.

6. Emergence of Sequencing as a Practical Tool for Molecular Applications -- 7. Profiling Foodborne Pathogens Using Gel Electrophoresis -- 8. Profiling Foodborne Pathogens Using DNA Sequence-Based Profiling -- 9. DNA Microarrays -- 10. Genomics and Next Generation Sequencing Technologies -- 11. Conclusions and Future Directions -- References -- Chapter 5: A Descriptive Tool for Tracing Microbiological Contaminations -- 1. Introduction -- 1.1. History of Biotracing -- 1.2. The Outlook for Biotracing -- 2. Descriptive Biotracing Tool -- 2.1. The Trigger -- 2.2. Modeling Practice -- 2.2.1. Conceptual model -- 2.2.2. Domain -- 2.2.3. Domain model -- 2.3. Implementation Aspects -- 2.3.1. Core biotrace -- 2.3.2. Operational biotrace -- 3. Examples of Biotracing Models -- 3.1. Conceptual Model: Salmonella in Feed -- 3.2. Operational Biotracing: Salmonella in the Pork Slaughterhouse -- 3.3. S. aureus Enterotoxins in Pasteurized Milk -- 3.4. L. monocytogenes in Cheese -- 3.5. Source Attribution of Campylobacter -- 4. Conclusions and Discussion -- Acknowledgment -- References -- Chapter 6: Salmonella and the Potential Role for Methods to Develop Microbial Process Indicators on Chicken Carcasses -- 1. Introduction -- 2. Commercial Poultry Processing -- 3. Poultry Processing and Sources of Microbial Contamination -- 4. Food Safety Regulations for Poultry Processing: Past and Current -- 5. Foodborne Pathogen Analyses: Cultural Methods -- 6. Nucleic Acid-Based Approaches -- 7. Indicator Microbial Analyses -- 8. Terminal Restriction Fragment Length Polymorphism -- 9. Denaturing High Performance Liquid Chromatography -- 10. NGS for Metagenomics -- 11. The Potential for Application of Indicator Organism Profiles -- 12. The Potential for Application of QRA -- 13. Conclusions and Future Directions -- Acknowledgments -- References.

Part: Section 2: New Strategies for Studying Foodborne Pathogen Ecology -- Chapter 7: Salmonella Control in Food Production: Current Issues and Perspectives in the United States -- 1. Introduction -- 2. Salmonella and Foodborne Salmonellosis -- 3. Salmonella Serovars and Poultry -- 4. Factors that Impact Salmonella Persistence in Poultry Production -- 5. Clinical Antimicrobial Agents -- 6. Organic Foods and the Demand for Alternative Antimicrobials -- 7. Alternative Antimicrobials: General Aspects -- 8. Natural Antimicrobials from Plant Sources -- 9. Multiple Hurdle Approaches for Alternative Antimicrobials -- 10. Conclusions and Future Prospects -- References -- Chapter 8: Listeria and -Omics Approaches for Understanding its Biology -- 1. Introduction -- 2. Transcriptomics Approaches for Studying Listeria -- 2.1. Transcriptional Responses to Host -- 2.2. Transcriptional Responses to Environmental Stresses -- 2.3. Noncoding RNAs -- 3. Proteomics Approaches for Studying Listeria -- 3.1. Proteome of Listeria -- 3.2. Secretome -- 3.3. Surfaceome -- 3.4. Proteomic Response to Host -- 3.5. Proteomic Responses to Environmental Stresses -- 3.6. Proteomic Response During Biofilm Formation -- 3.7. Proteomic-Based Detection of L. monocytogenes -- 3.8. PostTranslational Modifications of Listeria Proteomes -- 4. Metabolomics Approaches for Studying Listeria -- 4.1. General Metabolome of L. monocytogenes -- 4.2. Metabolomic Responses to Host -- 4.3. Metabolomic Responses to Environmental Stresses -- 4.4. Metabolomics for Detection of Listeria -- 5. Future Directions for LISTERIA -OMICS -- References -- Chapter 9: Current Issues in Foodborne Illness Caused by Staphylococcus aureus -- 1. Introduction -- 2. Staphylococcus aureus -- 3. Emergence of LA-MRSA -- 4. S. aureus and Foods -- 5. Coagulase-Negative Staphylococci -- 6. Staphylococcal Food Poisoning.

7. Staphylococcal Enterotoxins -- 8. Future Potential Ramifications -- Acknowledgments -- References -- Chapter 10: Shiga Toxin-Producing E. coli and Ruminant Diets: A Match Made in Heaven? -- 1. Introduction -- 2. STEC, EHEC, VTEC, and Non-O157:H7 E. coli -- 3. Ecology of the Ruminant Reservoir and STEC -- 4. Management Strategies -- 4.1. Identifying High-Risk Animals: Super Shedders and Super Spreaders -- 4.2. Housing -- 4.3. Fasting -- 4.4. Vaccination -- 4.5. Water Treatment -- 5. Feedstuffs -- 6. Supplements -- 6.1. Tannins, Phenolics, and Essential Oil -- 6.2. Antibiotics -- 6.3. Ionophores -- 6.4. Bacteriophage -- 6.5. Direct-Fed Microbials and Organic Acids -- 7. Conclusions -- References -- Chapter 11: Current Perspectives on Campylobacter -- 1. Emergence of Campylobacter as a Foodborne Pathogen -- 2. Species and Strain Variation -- 3. Genome -- 4. Mechanisms of Virulence -- 5. Poultry Production -- 6. Antibiotic Resistance -- 7. Coccidostat Usage and Arsenic Resistance -- 8. Campylobacter in Poultry -- 8.1. Preharvest -- 8.2. Postharvest -- 9. Epidemiology -- 10. Typing Methods -- 10.1. Pulsed-Field Gel Electrophoresis -- 10.2. Mulitlocus Sequence Typing -- 10.3. flaA Typing -- 10.4. Whole Genome Sequencing -- 11. Conclusions -- References -- Chapter 12: Arcobacter Species: An Emerged or Emerging Pathogen? -- 1. Introduction -- 2. Isolation -- 3. Identification -- 3.1. Identification by Biochemical Methods -- 3.2. Identification by Molecular Methods -- 3.3. Genotyping -- 4. Occurrence in Animals and Food -- 5. Occurrence in Water -- 6. Control -- 7. Arcobacter and Human Infections -- 7.1. Symptoms -- 7.2. Association with Human Disease -- 7.3. Pathogenesis Mechanisms -- 8. Conclusion -- References -- Chapter 13: New Insights into the Emergent Bacterial Pathogen Cronobacter -- 1. Background -- 2. Cronobacter Taxonomy and Identification.

3. Cronobacter Detection Schemes -- 4. Cronobacter Typing Methods -- 4.1. Biotyping -- 4.2. DNA-Based Typing Methods -- 4.3. Pulsed-Field Gel Electrophoresis -- 4.4. PCR O-Antigen Serogrouping -- 4.5. Multilocus Sequence Typing -- 4.6. Genome Description of C. sakazakii and Other Cronobacter spp. -- 5. Sources of Cronobacter spp. -- 5.1. Isolation of Cronobacter from Plant Materials -- 5.2. Isolation of Cronobacter spp. from PIF, Follow-Up Formula, and Weaning Foods -- 6. Physiology and Growth -- 6.1. Capsule and Biofilm Formation -- 6.2. Temperature Response and Thermal Stress -- 7. Cronobacter Infections -- 7.1. Sources of Cronobacter Infection of Neonates -- 8. Virulence Mechanisms -- 8.1. Antibiotic Susceptibility -- 9. Control Measures -- 9.1. FAO-WHO (2004, 2006, 2008) Risk Assessments of the Microbiological Safety of PIF -- Acknowledgments -- References -- Chapter 14: New and Emerging Bacterial Food Pathogens -- 1. Introduction -- 2. Acinetobactor sp. -- 2.1. Prevalence in Food -- 3. Aeromonas sp. -- 3.1. Prevalence in Food -- 4. Clostridium difficile -- 4.1. Prevalence in Food -- 5. Conclusion -- References -- Part: Section 3: New Developments in Food Safety Education-Food Systems and Training -- Chapter 15: Food Safety at Farmers' Markets: Fact or Fiction? -- 1. Introduction -- 2. Food Safety at Farmers' Markets -- 3. Cottage Foods -- 4. Farmers' Market Microbial Research -- 5. Farmers' Market Food Safety Outreach and Education -- 6. Recommendations -- 7. Conclusions -- References -- Chapter 16: Novel Approaches for Retail Food Safety Education -- 1. Introduction -- 2. Food Safety Certification -- 3. The Leading Risk Factors in Foodborne Illness Outbreaks -- Restaurants: -- Retail food stores: -- Institutional foodservice: -- 4. Theories of Adult Learning -- 5. Curent Food Safety Training and Education.

6. Active Managerial Control and the Person in Charge.

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.

Description based on publisher supplied metadata and other sources.

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2024. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

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