Research and Markets: Latest Report Focusing on Foodborne Pathogens: Hazards, Risk Analysis and Control

DUBLIN--(Business Wire)--
Research and Markets
(http://www.researchandmarkets.com/research/40e8d8/foodborne_pathogen) has
announced the addition of Woodhead Publishing Ltd's new report "Foodborne
Pathogens: Hazards, Risk Analysis and Control (Second edition)" to their
offering.

The report:

* strengthens the highly successful first edition of Foodborne pathogens with
extensively revised and expanded coverage
* discusses risk assessment and management in the food chain. New chapters
address pathogen control, hygiene design and HACCP
* addresses preservation principles and technologies focussing on pathogen
characteristics, detection methods and control procedures
* includes expanded coverage of non-bacterial agents
* an essential authoritative guide to successful pathogen control in the food
industry

Effective control of pathogens continues to be of great importance to the food
industry. The first edition of Foodborne pathogens quickly established itself as
an essential guide for all those involved in the management of microbiological
hazards at any stage in the food production chain. This major new edition
strengthens that reputation, with extensively revised and expanded coverage,
including more than ten new chapters.

Part one focuses on risk assessment and management in the food chain. Opening
chapters review the important topics of pathogen detection, microbial modelling
and the risk assessment procedure. Four new chapters on pathogen control in
primary production follow, reflecting the increased interest in safety
management early in the food chain. The fundamental issues of hygienic design
and sanitation are also covered in more depth in two extra chapters.
Contributions on safe process design and operation, HACCP and good food handling
practice complete the section.

Parts two and three then review the management of key bacterial and
non-bacterial foodborne pathogens. A new article on preservation principles and
technologies provides the context for following chapters, which discuss pathogen
characteristics, detection methods and control procedures, maintaining a
practical focus. There is expanded coverage of non-bacterial agents, with
dedicated chapters on gastroenteritis viruses, hepatitis viruses and emerging
viruses and foodborne helminth infections among others.

The second edition of Foodborne pathogens: hazards, risk analysis and control
will be widely welcomed as an essential and authoritative guide to successful
pathogen control in the food industry.

Key Topics Covered:

PART 1 RISK ASSESSMENT AND MANAGEMENT IN THE FOOD CHAIN

Introduction C de W Blackburn and P J McClure, Unilever, UK

Detecting pathogens in food R Betts, Campden & Chorleywood Food Research
Association and C de W Blackburn, Unilever, UK

Modeling the growth, survival and death of microbial pathogens in foods J D
Legan, Kraft Foods, C M Stewart, Silliker Inc. and M B Cole, National Center for
Food Safety and Technology, USA Introduction. Approaches to modeling. Kinetic
growth models. Growth boundary models. Kinetic death models. Time to
inactivation models. Survival models. Applications of models. Future trends.
Sources of further information and advice. Acknowledgements. References.

Risk assessment and pathogen management T Ross and T A McMeekin, University of
Tasmania, Australia

Emerging foodborne pathogens and the food industry L Smoot, Nestlé USA, USA and
J-L Cordier, Nestlé Nutrition, Switzerland

Pathogen control in primary production: meat, dairy and eggs G Duffy, Ashtown
Food Research Centre, Ireland

Pathogen control in primary production: crop foods R Early, Harper Adams
University College, UK

Pathogen control in primary production: fisheries and aquaculture B Vogel,
National Institute of Aquatic Resources, Denmark Pathogen control in primary
production: bivalve shellfish W Dore, Marine Institute, Ireland

Hygienic plant design J Holah, Campden & Chorleywood Food Research Association,
UK

Hygienic equipment design A Hastings, Tony Hasting Consulting, UK

Sanitation J Holah, Campden & Chorleywood Food Research Association, UK

Safe process design and operation M Brown, mhb Consulting, UK

The effective implementation of HACCP systems in food processing A Mayes,
Unilever Colworth, UK and S Mortimore, Land O'Lakes Inc, USA Introduction.
Hazard analysis critical control point system (HACCP) methodology and
implementation. Motivation. The knowledge required for HACCP. Initial training
and preparation. Building knowledge and expertise. Resources and planning.
Prerequisite programmes. HACCP teams. Hazard analysis. HACCP implementation.
Maintenance. HACCP and public health goals. Future trends. Conclusions.
References.

Good practice for food handlers and consumers C Griffith and E Redmond,
University of Wales Institue Cardiff, UK

PART 2 BACTERIAL HAZARDS

Preservation principles and technologies G Gould, University of Leeds, UK

Pathogenic Escherichia coli C Bell, Independent Consultant Microbiologist and A
Kyriakides, Sainsbury's Supermarkets Ltd, UK

Salmonella C Bell, Independent Consultant Microbiologist and A Kyriakides,
Sainsbury's Supermarkets Ltd, UK

Listeria monocytogenes C Bell, Independent Consultant Microbiologist and A
Kyriakides, Sainsbury's Supermarkets Ltd, UK

Campylobacter and Arcobacter C de W Blackburn and P J McClure, Unilever, UK

Other Gram-negative bacterial pathogens S Forsythe, Nottingham Trent University,
J Sutherland and A Varnam, University of North London, UK

Staphylococcus aureus and other pathogenic Gram positive cocci M Adams,
University of Surrey, UK

Pathogenic Bacillus species C de W Blackburn and P J McClure, Unilever, UK

PART 3 OTHER AGENTS OF FOODBORNE DISEASE

Hepatitis viruses and emerging viruses K Mattison, S Bidawid and J Farber,
Health Canada, Canada

Parasites: Cryptosporidium, Giardia, Cyclospora, Entamoeba histolytica,
Toxoplasma gondii and pathogenic free-living amoebae (Acanthamoeba spp. and
Naegleria fowleri) as foodborne pathogens H Smith, Stobhill Hospital and R
Evans, Raigmore Hospital, UK

Foodborne helminth infections K Murrell, University of Copenhagen, Denmark and D
W T Crompton, University of Glasgow, UK

Toxigenic fungi M Moss, University of Surrey, UK

Mycobacterium paratuberculosis M Griffiths, University of Guelph, Canada

Transmissible Spongiform Encephalopathy (Prion Disease) P Brown, formerly
National Institutes of Health, USA and Institute of Emerging Diseases, France

Histamine fish poisoning: new information to control a common seafood safety
issue P Dalgaard and J Emborg, Technical University of Denmark, Denmark

Gastroenteritis viruses E Duizer and M Koopmans, National Institute for Public
Health and the Environment,The Netherlands

For more information visit
http://www.researchandmarkets.com/research/40e8d8/foodborne_pathogen

Research and Markets
Laura Wood
Senior Manager
press@researchandmarkets.com
Fax from USA: 646-607-1907
Fax from rest of the world: +353-1-481-1716

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