The Microbiology of Safe Food

by Stephen J. Forsythe (Department of Life Sciences, Nottingham Trent University)

• ISBN13: 9780632054879
• ISBN10: 0632054875
• Format: Paperback
• Copyright: 2000-12-01
• Publisher: Wiley-Blackwell

Summary

The book will provide an overview of the important issues in food safety, which shows no sign of diminishing as a topic of huge concern from industry to consumer. The book does not set out to compete with large standard food microbiology titles that are well established, but will be a companion text with less scientific background detail and more information for those actually going into jobs where a practical knowledge of food safety issues is necessary.The companion website for this book can be found at: http://www.foodmicrobe.com/info.htm Practically oriented Author has wide experience of teaching cutting edge food safety information Topic of great and growing concern Succinct, core, vital information for food industry personnel

Author Biography

Dr Stephen Forsythe has many years' experience of teaching food microbiology to university students and to professionals within the food industry and government regulatory bodies. He has written an extremely useful and important book that is not only a key text for all those studying food science, technology and food microbiology but a valuable resource for government and food company regulatory personnel, quality control officers, public health inspectors, environmental health officers, food scientists, technologists and microbiologists.

Table of Contents

Preface	ix
Introduction to Safe Food	1	(9)
What is safe food?	1	(2)
The manufacture of hygienic food	3	(2)
Functional foods	5	(5)
Basic Aspects	10	(43)
The microbial world	10	(2)
Bacterial cell structure	12	(4)
Microbial growth cycle	16	(2)
Death kinetics	18	(5)
Factors affecting microbial growth	23	(8)
Preservatives	31	(5)
Microbial response to stress	36	(6)
Predictive modelling	42	(11)
Foodborne Illness	53	(43)
The size of the food poisoning problem	53	(8)
Consumer pressure effect on food processing	61	(2)
Testing foods for the presence of pathogens	63	(1)
Control of food poisoning	64	(2)
Surveillance programmes	66	(6)
Causes of food poisoning	72	(2)
The microbial flora of the human gastrointestinal tract	74	(5)
The mode of action of bacterial toxins	79	(8)
Virulence factors of foodborne pathogens	87	(9)
The Microbial Flora of Food	96	(46)
Spoilage microorganisms	96	(8)
Shelf life indicators	104	(3)
Methods of preservation and shelf life extension	107	(11)
Fermented foods	118	(16)
Prebiotics, probiotics and synbiotics	134	(4)
Microbial biofilms	138	(4)
Food Poisoning Microorganisms	142	(51)
Indicator organisms	143	(3)
Foodborne pathogens: bacteria	146	(26)
Foodborne pathogens: viruses	172	(5)
Seafood and shellfish poisoning	177	(4)
Foodborne pathogens: eucaryotes	181	(3)
Mycotoxins	184	(5)
Emerging and uncommon foodborne pathogens	189	(4)
Methods of Detection	193	(63)
Prologue	193	(2)
Conventional methods	195	(3)
Rapid methods	198	(5)
Rapid end-detection methods	203	(15)
Specific detection procedures	218	(36)
Accreditation schemes	254	(2)
Food Safety Management Tools	256	(40)
Microbiological safety of food in world trade	257	(1)
The management of hazards in food which is in international trade	258	(1)
Hazard Analysis Critical Control Point (HACCP)	259	(2)
Outline of HACCP	261	(7)
Microbiological criteria and HACCP	268	(2)
Microbiological hazards and their control	270	(6)
HACCP plans	276	(3)
Sanitation Standard Operating Procedures (SSOPs)	279	(14)
Good Manufacturing Practice (GMP) and Good Hygiene Practice (GHP)	293	(1)
Quality Systems	293	(1)
Total Quality Management (TQM)	294	(1)
ISO 9000 Series of standards	294	(2)
Microbiological Criteria	296	(39)
International Commission on Microbiological Specifications for Foods	296	(1)
Codex Alimentarius principles for the establishment and application of microbiological criteria for foods	297	(1)
Sampling plans	298	(5)
Variables plans	303	(3)
Attributes sampling plan	306	(1)
Principles	307	(8)
Microbiological limits	315	(2)
Examples of sampling plans	317	(3)
Implemented microbiological criteria	320	(14)
Public Health (UK) Guidelines for Ready-To-Eat Foods	334	(1)
Microbiological Risk Assessment	335	(26)
Risk assessment (RA)	337	(7)
Risk management	344	(1)
Risk communication	345	(1)
Food Safety Objectives	346	(1)
Application of MRA	347	(14)
Regulations and Authorities	361	(10)
Regulations in international trade of food	361	(2)
Codex Alimentarius Commission	363	(1)
Sanitary and Phytosanitary measures (SPS), Technical Barriers to Trade (TBT) and the World Health Organisation (WHO)	364	(1)
Food authorities in the United States	365	(2)
European Union legislation	367	(2)
Food safety agencies	369	(2)
Glossary of Terms	371	(5)
Appendix: Food Safety Resources on the World Wide Web	376	(4)
References	380	(20)
Index	400