دانلود کتاب Foodborne Pathogens - Hazards, Risk Analysis and Control

As outbreaks of foodborne disease continue to rise, the effective identification and control of pathogens becomes ever more important for the food industry. With its distinguished international team of contributors, Foodborne Pathogens presents an authoritative and practical guide to effective control measures and how they can be applied to individual pathogens. The book covers general techniques in assessing and managing bacterial hazards, modeling pathogen behavior and carrying out a risk assessment, good management practices, hygienic process design and operation, and more. Foodborne Pathogens is an essential guide to successful pathogen control in the food industry. Content: Front Matter • Table of Contents •Part I. Risk Assessment and Management in the Food Chain 1. Introduction 2. Detecting Pathogens in Food 3. Modeling the Growth, Survival and Death of Microbial Pathogens in Foods 4. Risk Assessment and Pathogen Management 5. Emerging Foodborne Pathogens and the Food Industry 6. Pathogen Control in Primary Production: Meat, Dairy and Eggs 7. Pathogen Control in Primary Production: Crop Foods 8. Pathogen Control in Primary Production: Fisheries and Aquaculture 9. Pathogen Control in Primary Production: Bivalve Shellfish 10. Hygienic Plant Design 11. Hygienic Equipment Design 12. Sanitation 13. Safe Process Design and Operation 14. The Effective Implementation of HACCP Systems in Food Processing 15. Good Practice for Food Handlers and Consumers •Part II. Bacterial Hazards 16. Preservation Principles and New Technologies 17. Pathogenic Escherichia Coli 18. Salmonella 19. Listeria Monocytogenes 20. Campylobacter and Arcobacter 21. Yersinia, Shigella, Vibrio, Aeromonas, Plesiomonas, Cronobacter, Enterobacter, Klebsiella and Citrobacter 22. Staphylococcus Aureus and other Pathogenic Gram-Positive Cocci 23. Pathogenic Clostridium Species 24. Pathogenic Bacillus Species •Part III. Other Agents of Foodborne Disease 25. Hepatitis Viruses and Emerging Viruses 26. Parasites: Cryptosporidium, Giardia, Cyclospora, Entamoeba Histolytica, Toxoplasma Gondii and Pathogenic Free-Living Amoebae (Acanthamoeba spp. and Naegleria Fowleri) as Foodborne Pathogens 27. Foodborne Helminth Infections 28. Toxigenic Fungi 29. Mycobacterium Paratuberculosis 30. Transmissible Spongiform Encephalopathy (Prion Disease) 31. Histamine Fish Poisoning - New Information to Control a Common Seafood Safety Issue 32. Gastroenteritis Viruses Index